Green Thai Chicken Soup

green thai chicken soup
Photo: Pernille Loof
Prep Time:
20 mins
Total Time:
25 mins
6 cups

Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour.


  • 1 ½ cups chopped sweet bell peppers

  • 1 tablespoon safflower oil

  • 1 tablespoon green Thai curry paste, such as Maesri

  • 1 quart Basic Chicken Stock or store-bought low-sodium chicken broth

  • 1 cup shredded cooked chicken

  • 2 cups thinly sliced baby bok choy

  • 2 tablespoons fresh lime juice

  • Kosher salt and freshly ground pepper


  1. In a saucepan, saute bell peppers in oil over medium-high until softened and browning in places, 4 to 5 minutes. Add curry paste; cook until fragrant, about 30 seconds. Add stock; bring to a simmer. Add chicken and bok choy. Cook until bok choy is just wilted and chicken is heated through, about 1 minute. Remove from heat. Stir in lime juice. Season with salt and pepper.

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