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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

Print Friendly and PDF    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.

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