Description
This Quick and Flavorful Easy Thai Chicken Soup is a delightful blend of tender chicken breasts simmered in a fragrant coconut milk and ginger broth, accented with fresh garlic, lime juice, and vibrant vegetables. Perfect for a wholesome and comforting meal that comes together swiftly on the stovetop, this soup balances rich flavors with lightness for a satisfying dish that’s both nourishing and easy to prepare.
Ingredients
Scale
Proteins
- 3–4 boneless skinless chicken breasts
Aromatics and Flavorings
- 3 cloves fresh garlic, minced
- 1-inch piece of fresh ginger, peeled and grated
Liquids
- 1 cup coconut milk
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- 2 tablespoons low-sodium soy sauce
Vegetables
- 1 cup sliced bell peppers (any color)
- 1 cup sliced carrots
Instructions
- Prepare the aromatics: Mince the fresh garlic and grate the ginger finely to release their flavors, setting them aside for cooking.
- Cook the chicken: In a large pot over medium heat, add a splash of oil and briefly sauté the garlic and ginger until fragrant, about 1-2 minutes. Add the boneless skinless chicken breasts to the pot, browning them lightly on both sides to lock in flavor, approximately 3-4 minutes per side.
- Add liquids and simmer: Pour in the low-sodium chicken broth and coconut milk, stirring gently to combine. Bring the mixture to a gentle simmer and cover the pot. Let it simmer for about 15-20 minutes, or until the chicken is fully cooked through and tender.
- Prepare vegetables: While the soup simmers, slice the bell peppers and carrots into thin strips to ensure they cook quickly and evenly in the soup.
- Add vegetables and season: Uncover the pot and stir in the sliced bell peppers and carrots, soy sauce, and lime juice. Continue simmering uncovered for another 5-7 minutes, allowing the vegetables to soften but remain crisp and the flavors to meld.
- Shred chicken and finish: Remove the chicken breasts from the pot, shred them using two forks or chop into bite-sized pieces, then return the shredded chicken to the soup. Stir well and heat through for an additional 2-3 minutes.
- Serve hot: Ladle the soup into bowls and enjoy immediately for a hearty and flavorful meal. Optional garnishes such as fresh cilantro or sliced green onions can be added for an extra burst of freshness.
Notes
- For a spicier kick, add sliced fresh chili or a dash of chili flakes when cooking the aromatics.
- The soup can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the amount of soy sauce and lime juice according to your taste preference for saltiness and acidity.
- Use low-sodium broth and soy sauce to keep the sodium content moderate.
- Substitute chicken breasts with thighs for a juicier texture if preferred.
Keywords: Thai chicken soup, easy chicken soup, coconut milk soup, healthy Thai soup, quick chicken recipe, low sodium soup