Description
This easy Thai chicken soup brings together bold coconut flavor, tender chicken, and fresh vegetables in just 30 minutes. It’s high in protein, low in carbs, and perfect for busy weeknights.
Ingredients
- 3–4 boneless skinless chicken breasts (about 1.5 lbs) [680g]
- 3 cloves garlic, minced [9g]
- 1-inch fresh ginger, minced [5g]
- 1 cup coconut milk [240ml]
- 4 cups low-sodium chicken broth [960ml]
- Juice of 1 lime [30ml]
- 1 cup bell peppers, sliced [150g]
- 1 cup carrots, sliced [120g]
- 2 tablespoons low-sodium soy sauce [30ml]
Instructions
1. Chop the chicken into bite-sized pieces. Mince garlic and ginger.
2. Heat oil in a large pot over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.
3. Add the chicken and cook until it’s no longer pink, around 5 minutes.
4. Pour in chicken broth and coconut milk. Stir well.
5. Add bell peppers and carrots. Simmer for 10 minutes until tender.
6. Remove from heat. Stir in lime juice and soy sauce.
7. Serve hot, with fresh herbs or chili paste if desired.
Notes
Optional: Marinate chicken with a bit of lime juice, soy sauce, and garlic overnight for added flavor.
Customize with spinach, mushrooms, or zucchini.
Adjust spice by adding chili paste or crushed red pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg