Description
A warm and soul-soothing Thai Chicken Soup filled with tender chicken, aromatic spices, and vibrant vegetables, all simmered in creamy coconut milk.
Ingredients
Scale
- 3–4 skinless, boneless chicken breasts
- 1 inch fresh ginger
- 3 cloves of garlic
- 1 cup coconut milk
- 2 cups chicken broth
- 1 lime (juiced)
- 1 cup mixed vegetables (e.g., bell peppers, carrots)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the pot: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. As it shimmers, add the minced garlic and grated ginger, sautéing until fragrant—about 1 minute.
- Brown the chicken: Add the chicken breasts to the pot. Cook for about 5-7 minutes, turning occasionally until browned.
- Simmer with broth: Pour in the coconut milk and chicken broth. Stir gently to combine everything. Bring the mixture to a gentle simmer.
- Add colorful veggies: Toss in your mixed vegetables and the freshly squeezed lime juice. Cook for another 10 minutes until the chicken is cooked through and veggies are tender.
- Serve: Once cooked, ladle the soup into bowls, garnishing generously with fresh cilantro.
Notes
This soup stores beautifully in the refrigerator for up to three days. Consider making a big batch for easy lunches throughout the week.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg