Description
This Easy Thai Chicken Soup is a flavorful and aromatic dish combining tender chicken, fresh garlic, and ginger in a creamy coconut milk broth, enhanced with crisp bell peppers and carrots. The soup is finished with a bright splash of lime juice and savory soy sauce, offering a perfect balance of creamy, tangy, and umami flavors for a quick and comforting meal ready in just 30 minutes.
Ingredients
Units
Scale
Protein
- 3-4 boneless skinless chicken breasts
Aromatics
- 3 cloves fresh garlic, minced
- 1-inch piece of fresh ginger, minced
Soup Base
- 1 cup coconut milk
- 4 cups low-sodium chicken broth
Vegetables
- Bell peppers, to taste (sliced)
- Carrots, to taste (sliced)
Finishing Ingredients
- Juice of 1 lime
- Low-sodium soy sauce, to taste
- 1 tablespoon cooking oil (for sautéing)
Instructions
- Prepare Ingredients: Chop the chicken breasts into bite-sized pieces. Mince the garlic and ginger finely to release their flavors.
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute, being careful not to burn them.
- Cook Chicken: Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is no longer pink in the center, approximately 5 minutes.
- Add Broth and Coconut Milk: Pour in the low-sodium chicken broth and coconut milk. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Add Vegetables and Simmer: Add the 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 vibrant.
- Finish and Serve: Remove the pot from the heat. Stir in the fresh lime juice and low-sodium soy sauce to taste, then ladle the soup into bowls and serve immediately for a warm, comforting meal.
Notes
- You can substitute chicken thighs for breasts if you prefer a more tender, juicy texture.
- Adjust the amount of soy sauce to control the saltiness of the soup.
- Add fresh chili for heat if you enjoy spicy flavors.
- This soup can be garnished with fresh cilantro or green onions for added freshness.
- Leftovers should be stored in an airtight container and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
