Description
This Quick and Flavorful Easy Thai Chicken Soup is a comforting, aromatic dish perfect for any day of the week. Featuring tender chicken breasts simmered in a fragrant blend of coconut milk, fresh garlic, and ginger, combined with fresh vegetables and a hint of lime juice, this soup delivers authentic Thai flavors in just 30 minutes. Ideal for a nourishing lunch or light dinner, it can easily be adapted to vegetarian or gluten-free diets.
Ingredients
Scale
Protein
- 1 pound Boneless Skinless Chicken Breasts (Can substitute with tofu or shrimp for a meatless option.)
Produce
- 2 cloves Fresh Garlic (Fresh garlic is preferred over powdered for better flavor.)
- 1 tablespoon Fresh Ginger (Store fresh ginger properly to maintain flavor.)
- 1 cup Bell Peppers (Feel free to incorporate snap peas or zucchini based on preference.)
- 1 cup Carrots (Adds color, crunch, and nutrition.)
- 1 tablespoon Juice of Lime (Lemon juice can replace lime, but it will change the flavor profile.)
Liquids and Pantry
- 1 can Coconut Milk (Light coconut milk can be used as a lower-calorie alternative.)
- 4 cups Low-Sodium Chicken Broth (Can use vegetable broth for a vegetarian version.)
- 2 tablespoons Low-Sodium Soy Sauce (Tamari can be used for a gluten-free option.)
Instructions
- Prepare the Ingredients: Mince the fresh garlic and grate the fresh ginger to release their vibrant flavors. Dice the bell peppers and carrots into bite-sized pieces to ensure even cooking and texture in the soup.
- Cook the Chicken: In a large pot over medium heat, add a small amount of oil and cook the boneless skinless chicken breasts until they are no longer pink inside, about 6-8 minutes per side depending on thickness. Remove and shred or slice the cooked chicken into bite-sized pieces.
- Sauté Aromatics: In the same pot, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant but not browned, which will infuse the soup base with aroma.
- Add Liquids and Vegetables: Pour in the low-sodium chicken broth and coconut milk. Stir well to combine. Add the diced bell peppers and carrots to the pot. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Simmer the Soup: Allow the soup to simmer for about 10 minutes or until the vegetables are tender but still crisp, enabling the flavors to meld beautifully.
- Finish with Seasoning and Protein: Stir in the soy sauce for umami depth and the fresh lime juice to brighten the flavors. Return the shredded chicken to the pot and heat through for 2 minutes.
- Serve: Ladle the hot Thai chicken soup into bowls. Optionally garnish with fresh herbs like cilantro or sliced green onions for an extra burst of flavor.
Notes
- For a vegetarian or vegan option, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.
- Light coconut milk can reduce calories while retaining creaminess.
- Adjust soy sauce to taste to control sodium levels.
- Adding fresh herbs such as cilantro or Thai basil enhances authenticity.
- Lime juice or lemon juice should be added last to maintain brightness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
