Sweet & Spicy Thai Chicken Soup with Three Kings

This refreshing sweet & spicy soup is perfect for a summer dinner. Light and healthy, this soup gets its kick from Three Kings Smoky+Spicy+Sweet Rub.


Sweet & Spicy Thai Chicken Soup with Three Kings

Prep Time: 10 Mins  Cook Time: 20 Mins  Yields: 6-8 servings


  • 1 medium onion

  • 1 chunk fresh ginger

  • 3 cloves garlic

  • 1 lime

  • 2 medium carrots

  • 1 small jalapeño pepper

  • 8 oz fresh mushrooms (about 2 cups)

  • 1 cup fresh sugar snap peas or snow peas

  • 5 leaves fresh basil

  • 1 15-oz can unsweetened coconut milk

  • 1 15-oz can chicken broth

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs)

  • Three Kings Smoky+Spicy+Sweet Dry Rub


Prep the veggies

  • Chop the onion.

  • Grate the ginger for 1 tablespoon.

  • Mince the garlic.

  • Zest the lime, avoiding the white pith. Use 2 teaspoons zest. Quarter the lime.

  • Peel the carrots and slice them diagonally 1/8” thick.

  • Seed the jalapeño pepper and discard the seeds and white pith. Finely chop the jalapeño. 

  • Slice the mushrooms.

  • De-string the peas, trim the ends, and slice in half diagonally.

  • Roughly chop the basil. 

Cook the chicken & assemble the soup

  1. Dice the chicken into bite-sized pieces. 

  2. Heat 2 tsp oil in a dutch oven over high heat until hot. Cook the chicken in the oil over medium-high heat, seasoning with 2 tsp Three Kings. Cook, stirring occasionally until cooked through (about 5-7 minutes). Remove chicken from dutch oven and set aside.

  3. Heat 2 tsp oil in the dutch oven until hot. Add the onion and cook until softened, about 5 minutes. Add the lime zest, garlic, and ginger. Cook until fragrant, about 1 minute.

  4. Add the coconut milk and chicken broth. Heat until boiling.

  5. Add the carrots and jalapeños, cook for 5 minutes.

  6. Add the mushrooms, chicken, and peas. Cook until just heated through; about 1-2 minutes.

  7. Serve. Garnish with basil and squeeze one lime quarter just before serving.

Drink Pairing: Moscow Mule

Time: 5 min Yields: 2 Drinks



  • 1 lime, sliced in half

  • 2 shots vodka

  • 1 bottle ginger beer

  • 2 copper mugs (optional, but recommended)


  1. Fill copper mugs with ice. Divide bottle of ginger beer between two mugs.

  2. Add 1 shot of vodka to each mug.

  3. Squeeze 1/2 lime in each mug. Stir and enjoy.

Recipes, EatStacieComment