Monday, March 24, 2014

Thai-Style Curry Chicken Soup

     We are always on the lookout for quick and easy weeknight meals. If they are low in calories, even better. If it tastes good, too, that's a bonus. The Betty Crocker 300 Calorie Cookbook yielded a recipe that filled all the criteria! It also filled out stomachs, which was nice. Is this an authentic Thai soup? Probably not by a longshot. However, it's a fair approximation and comes together in under 30 minutes. The curry and jalapeno give it a nice bite. This is a good soup for a cool weeknight dinner. It's also a good way to use up leftover chicken. As always, notes and changes are in blue.

Thai-Style Curry Chicken Soup
via Betty Crocker 300 Calorie Cookbook

  • 1 carton (32 ounces) chicken broth (we rustic types don't use broth from a carton. We use real chicken stock we made from real chicken carcasses)
  • 3 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons curry powder
  • 1 small (about 1/2 cup) red bell pepper, coarsely chopped
  • 1 small jalapeno chile, seeded, finely chopped (leave the seeds in if you want extra heat. I went ahead and seeded mine because it was a much larger than the "small" the recipe calls for)
  • 2 cups chopped cooked chicken. 
  • 2 tablespoons chopped, fresh cilantro (I used 2 teaspoons dried)
  1. In a large saucepan, stir all ingredients except chicken and cilantro. Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3-5 minutes or until pepper is crisp-tender.
  2. Stir in chicken. Cook 1-2 minutes or until chicken is hot. Stir in cilantro just before serving.
Good times!


  1. I love how soup can be low fat and still taste good. Thanks for sharing this recipe! looks amazing!

    1. You are quite welcome. I hope you enjoy it as much as we did!