For more easy and delicious weeknight Thai recipes, try our crockpot Thai chicken curry! Try our Thai chicken zoodle soup for a lightened-up version with an extra boost of nutrients from vegetable noodles! Here’s everything you need:
Vegetables: we use carrots and red bell peppers but you can use other quick cooking vegetables like broccoli florets, snow peas, zucchini, or green beans. Onion, ginger, and garlic: this aromatic trio is the flavor base of the Thai soup broth. Fish sauce + soy sauce: fish sauce and soy sauce season the broth and boost the umami flavor. Use gluten-free soy sauce or tamari, if needed. Palm sugar: palm sugar is made from sap and has a unique flavor, but you can use coconut sugar or brown sugar if that’s what you have on hand. Chicken stock: we always have some of our homemade chicken stock on hand, but a store-bought stock or broth also works. Boneless, skinless chicken thighs: boneless skinless chicken thighs are a quick and convenient option. You can also use boneless skinless chicken breasts if you prefer. Coconut milk: we use a full-fat coconut milk for its creamy texture and rich taste. Lime: fresh lime juice adds brightness and acidity, and balances out the other flavors. Rice vermicelli: rice vermicelli noodles are thin and cook quickly. You can also use the thicker rice sticks if you prefer, but you may need to adjust the cooking time. Lime wedges, sautéed mushrooms, fresh cilantro, cherry tomatoes, black pepper: these optional toppings add color and flavor. You can also use sliced green onions and other fresh herbs like sweet Thai basil. Feel free to pick a couple, or use them all!
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