Description
This Easy Thai Chicken Soup is a flavorful and comforting dish featuring tender chicken breast simmered in a fragrant broth of coconut milk, fresh garlic, ginger, and a splash of lime juice. Enhanced with colorful bell peppers and carrots, this soup combines savory and tangy elements for a deliciously light yet satisfying meal ready in just 30 minutes.
Ingredients
Units
Scale
Chicken and aromatics
- 3-4 boneless skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, minced
Broth and vegetables
- 1 cup coconut milk
- 4 cups low-sodium chicken broth
- Bell peppers to taste, sliced
- Carrots to taste, sliced
Seasonings
- Juice of 1 lime
- Low-sodium soy sauce, to taste
- 1 tablespoon oil (for sautéing)
Instructions
- Prepare ingredients: Chop the chicken into bite-sized pieces and mince the garlic and ginger finely to ensure they cook evenly and release their flavors fully.
- Sauté aromatics: Heat oil in a large pot over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Cook the chicken: Add the chopped chicken pieces to the pot and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Add liquids: Pour in the low-sodium chicken broth and coconut milk, stirring to combine all ingredients evenly and bring the mixture to a gentle simmer.
- Simmer with vegetables: Add sliced bell peppers and carrots to the pot. Let the soup simmer gently for about 10 minutes or until the vegetables are tender but still slightly crisp.
- Finish and season: Remove the soup from heat. Stir in the juice of one lime and low-sodium soy sauce to taste to add brightness and depth of flavor. Serve hot.
Notes
- You can adjust the vegetables according to preference or seasonality; mushrooms or snap peas make great additions.
- For spicier soup, add fresh chili peppers or a dash of chili flakes when sautéing the garlic and ginger.
- Use low-sodium soy sauce and chicken broth to control the salt content.
- Serve with steamed jasmine rice or rice noodles for a more filling meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
