Description
This Easy Thai Chicken Soup is a comforting and flavorful dish that combines tender chicken pieces with fresh vegetables and a creamy coconut milk broth infused with garlic, ginger, and lime juice. It’s a quick and simple recipe perfect for a wholesome weeknight meal.
Ingredients
Scale
Chicken and Aromatics
- 3-4 boneless skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 inch piece of fresh ginger, minced
Soup Base
- 1 cup coconut milk
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- Low-sodium soy sauce, to taste
Vegetables and Garnish
- Bell peppers, sliced, to taste
- Carrots, sliced, to taste
- Fresh parsley for garnish
Instructions
- Prep Ingredients: Chop the chicken breasts into bite-sized pieces. Mince the fresh garlic and ginger finely to release their flavors.
- Sauté Aromatics: Heat a large pot over medium heat. Add a small amount of oil and sauté the minced garlic and ginger until fragrant, about 1 minute, taking care 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 Liquids: Pour in the low-sodium chicken broth and the coconut milk, stirring well to combine all ingredients evenly into the soup base.
- Simmer Vegetables: Add the sliced bell peppers and carrots to the pot. Reduce the heat slightly and let the soup simmer for about 10 minutes, or until the vegetables are tender but still retain some bite.
- Finish Soup: Remove the pot from heat. Stir in the lime juice and soy sauce to taste, adjusting seasoning according to your preference before serving. Garnish with fresh parsley for a vibrant finish.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Add chili flakes or fresh chili for a spicier kick.
- Use low-sodium soy sauce to keep the salt content moderate.
- Vegetables can be varied based on preference or seasonality.
- This soup pairs well with steamed jasmine rice or rice noodles for a heartier meal.
