Description
A quick and comforting Thai-inspired chicken soup with a coconut-lime broth, tender chicken, and colorful vegetables. Balanced with garlic, ginger, soy sauce, and lime, it’s fragrant, satisfying, and ready in just 30 minutes.
Ingredients
1 tablespoon neutral oil
3–4 boneless, skinless chicken breasts, cut into bite-size pieces
3 cloves garlic, minced
1-inch piece fresh ginger, minced
4 cups low-sodium chicken broth
1 cup full-fat coconut milk
1–2 bell peppers, thinly sliced
2 medium carrots, thinly sliced
Juice of 1 lime
1–2 tablespoons low-sodium soy sauce, to taste
Optional garnishes: chili paste or Sriracha, sliced green onions, cilantro or Thai basil, lime wedges
Instructions
- Prep ingredients: cut chicken, mince garlic and ginger, slice peppers and carrots.
- Heat oil in a large pot over medium heat. Sauté garlic and ginger for 1 minute until fragrant.
- Add chicken and cook until no longer pink on the outside, about 5 minutes.
- Stir in chicken broth and coconut milk; bring to a gentle simmer.
- Add bell peppers and carrots; simmer 10 minutes until just tender.
- Remove from heat, stir in lime juice and soy sauce to taste. Adjust seasoning and serve hot with garnishes.
Notes
Use full-fat coconut milk for the creamiest broth; light coconut milk yields a thinner soup.
Tamari or coconut aminos can replace soy sauce (adjust seasoning as needed).
For extra heat, stir in red curry paste or chili paste with the aromatics.
Add noodles, mushrooms, or spinach for a heartier bowl.
Reheat gently to prevent the coconut broth from separating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg