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Easy Thai Chicken Soup Recipe

Easy Thai Chicken Soup Recipe
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4.9 from 31 reviews

A delicious and satisfying recipe for Loaded Potato Taco Bowl Meal Prep, featuring seasoned potatoes, flavorful taco meat, fresh Pico de Gallo, and a zesty Sriracha mayo drizzle. Perfect for meal prepping lunches or dinners.

Ingredients

Taco Meat

  • 1 lb Lean Ground Beef
  • 1/2 tsp Creole Seasoning
  • 1/2 tsp Cumin
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Crushed Red Pepper
  • 1 tbsp Taco Seasoning, *or to taste
  • Salt + Pepper, *to taste

Potatoes

  • 5–6 Medium-Large sized Potatoes *I used Yukon Gold Potatoes, but use whatever kind you prefer.
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1.5 tsp Paprika

Pico de Gallo (Salsa Fresca)

  • 1 Large Tomato, diced
  • 1 Jalapeño, diced
  • 1/2 Red Onion, diced
  • 1/2 Lime, squeezed
  • Cilantro, chopped
  • Salt + Pepper, to taste

Sriracha Mayo

  • 1/2 cup Mayonnaise
  • 2 tbsp Sriracha, *or to taste
  • 1/4 tbsp Lemon Juice
  • 1 tsp Ground Black Pepper

Instructions

  1. Potatoes: Preheat the oven to 400°F. Wash and chop your potatoes into 1/2 inch cubes. Place your chopped potatoes into a bowl and drizzle 1 Tbsp of Olive Oil over them and toss. Sprinkle seasonings (1 Tsp Salt, 1 Tsp Oregano, 1 Tsp Garlic Powder, 1.5 Tsp Smoked Paprika) over potatoes and toss until all pieces are thoroughly coated in oil + seasonings. Bake potatoes at 400°F for 30-35 minutes or until golden brown and crispy on the edges. OR You may air fry the potatoes at 400°F for 20-25 minutes.
  2. Pico de Gallo: While your potatoes cook, prepare your Pico de Gallo and taco meat. Wash your tomato and jalapeño. Dice your tomato, jalapeño, and half your red onion – set aside in a bowl. Chop your cilantro (*eyeball how much Cilantro you want. I used around 1 tbsp worth) and add your salsa. Squeeze half of a lime over your freshly chopped salsa and season to taste with salt + pepper. Mix until well combined.
  3. Taco Meat + Bowl Prep: In a medium-sized skillet, season your ground beef with your favorite seasonings (don’t forget the taco seasoning!) and cook over medium-high heat until browned, about 8-10 minutes. *Optional – You can chop the other half of your red onion and add some diced onion into your taco meat for a little extra flavor. Mix mayonnaise (1/2 cup), Sriracha (2 Tbsp), lemon juice (1/4 Tbsp), and black pepper (1 Tsp) together in a bowl until well combined. Scoop some into a piping bag or ziplock bag & cut the corner off to drizzle on top, at the end and set to the side. *Keep any leftovers refrigerated. Once everything is prepped and finished cooking, assemble your containers. Divide your roasted potatoes up between the 4 containers, placing on one side. Followed by your taco meat on to the other side, topped with your fresh Pico de Gallo. Drizzle your sriracha mayo on top of the meat + salsa and keep refrigerated until ready to serve.

Notes

  • The potatoes do lose most of their crispiness once reheated in the microwave. However, the taste is not impacted at all and it still tastes delicious!
  • You may air fry the potatoes at 400°F for 20-25 minutes over baking in the oven.

Nutrition

Find it online: https://deliciousyum.com/easy-thai-chicken-soup-recipe/