Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Green Thai Chicken Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Pernille Loof Prep Time: 20 mins Total Time: 25 mins Servings: 4 Yield: 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. Ingredients 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 Directions 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. Rate it Print