Thai Chicken Veggie Soup (with Tajin!)

Did you hop on the Tajin train and now you have a bottle of the stuff and you're not sure what to do with it? We are moving into soup season and I came across a Thai Vegetable soup recipe that I wanted to try out and I thought Tajin would go great in it. I altered the original recipe a little bit, but I've linked it below if you'd like to check that out. This soup is full of veggies and chicken and packed with flavor. It comes together rather quickly and is very satisfying! This one pot soup is a quick and easy dinner for a cool fall night.

We frequent our local Asian market and I knew that was the perfect place to go to find the noodles and coconut milk for this recipe. If you don't have an Asian market nearby, I am sure you could find rice noodles online or substitute angel hair pasta if you're really in a pinch.

This recipe was adapted from the Thai Vegetable Noodle Soup found at Forks Over Knives.

For this recipe, you will need:

2 tablespoons Thai Spice Blend (see step 2)

1/2 cup thinly sliced scallions

1 cup green beans

1 cup thinly sliced carrots

1 cup snow peas

1 cup broccoli florets

1 baby bok choy, cut into 1 inch pieces

7 oz rice noodles

6 cups chicken broth

1 cup coconut milk

3 tablespoons lime juice

Tajin

6 basil leaves, torn, for garnish

2 cups chicken (from rotisserie chicken)

To make the Thai seasoning blend, combine:

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon ground ginger

1/3 tablespoon paprika

1/2 tablespoon dried basil

2 teaspoons lemon zest

1/4 teaspoon ground coriander

1/8 teaspoon pepper

Mix all seasoning together, blend in a spice grinder to a fine powder, if desired. I didn't blend mine up, but if you were using whole coriander then, of course, you would want to grind that up before adding to your soup.

Prepping all the veggies makes this recipe come together quickly. If you have extra veggies you need to use up, feel free to add them in!

Cut up:

1/2 cup thinly sliced scallions

1 cup green beans

1 cup thinly sliced carrots

1 cup snow peas

1 cup broccoli florets

1 baby bok choy, cut into 1 inch pieces

In a large soup pot, mix the scallions, 2 tablespoons seasoning mix and 1/4 cup of water. Mix well and simmer briefly.

Add 6 cups of chicken broth, carrots and green beans to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes.

Add in noodles, broccoli and snow peas. Simmer for 5-7 minutes, until noodles are cooked. I added 7 oz of noodles because that was half the package of noodles I bought. Feel free to adjust the amount of noodles and try different noodles too. Udon would probably work well in this recipe as well. If you can't find rice noodles, you could substitute angel hair pasta in a pinch.

Once the noodles are cooked (follow package directions), add the chicken and coconut milk. Stir and cook for about 1 minute more.

Now to add the Tajin! This seasoning blend is great on fruit, like watermelon or mango, but it also goes great in this soup! I added about a tablespoon of Tajin right at the end. Taste test as you go so you don't over do it and add to your taste. Add in the lime juice and give the pot a good stir. Garnish with a few fresh basil leaves too.

Now that your soup is done, enjoy with a nice chunk of bread!

This soup is packed with flavor and may be easier to eat with a fork than a spoon, but don't dismiss the liquid part of this soup, it's delicious!