Description
This simple Thai chicken soup delivers authentic flavor in just 30 minutes using everyday ingredients. Perfect for busy weeknights, it combines tender chicken, creamy coconut milk, and fresh vegetables in one comforting bowl.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- 3 cloves garlic, minced
- 1-inch fresh ginger, minced
- 1 cup full-fat coconut milk
- 4 cups low-sodium chicken broth (or vegetable broth)
- Juice of 1 lime (about 2 tablespoons)
- Bell peppers, thinly sliced
- Carrots, julienned or diced
- 2–3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1–2 tablespoons neutral cooking oil
Instructions
- Chop chicken into bite-sized cubes; mince garlic and ginger.
- Heat oil in a large pot over medium heat. Sauté garlic and ginger for 1 minute until fragrant.
- Add chicken and cook about 5 minutes until no longer pink on the outside.
- Pour in chicken broth and coconut milk; stir in soy sauce and bring to a boil.
- Add bell peppers and carrots; simmer 3–5 minutes until vegetables are tender-crisp.
- Remove from heat, stir in lime juice, and adjust seasoning to taste before serving.
Notes
Avoid overcooking chicken for tender results. Add lime juice off-heat to keep its bright flavor. Store leftovers up to 4 days refrigerated, reheating gently with extra broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- 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
Keywords: thai chicken soup, weeknight soup, coconut chicken soup, quick thai recipes, 30 minute meals