Recipe courtesy of Bruce Aidells

Thai Sausage Soup

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  • Yield: Makes 6 servings
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1 tablespoon peanut oil

1/2 pound Thai Chicken and Turkey Sausage, removed from casings

1/2 cup chopped onion

1/2 cup thinly sliced celery

6 cups chicken stock

6 bamboo shoots, diced

10 medium-sized fresh mushrooms, sliced

1/2 cup coconut milk or condensed milk

1 tablespoon fresh lime juice

Salt and freshly ground black pepper


1/4 cup chopped green onions or scallions, white and green parts

Cilantro leaves


  1. Heat the oil in a large pot over medium heat. Add the sausage and stir-fry for 3 minutes, breaking it up as it cooks. Add the onion and celery and stir-fry for 5 more minutes. Add the chicken stock, bring to a boil, decrease the heat, and simmer for 10 minutes. Add the bamboo shoots, mushrooms, and coconut milk. Simmer for 2 more minutes. Add the lime juice and taste for salt and pepper. Serve garnished with green onions and cilantro leaves.

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