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Easy Thai Chicken Soup Recipe

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4.7 from 74 reviews

This Quick and Flavorful Easy Thai Chicken Soup is a comforting, aromatic dish featuring tender chicken breasts simmered in a fragrant broth infused with fresh garlic, ginger, coconut milk, and tangy lime juice. Enhanced with colorful bell peppers and carrots, and a touch of low-sodium soy sauce, this soup brings delightful Thai flavors to your table in under 30 minutes, perfect for a nourishing and satisfying meal.

Ingredients

Scale

Chicken and Broth

  • 3–4 boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 cup coconut milk
  • Low-sodium soy sauce, to taste

Vegetables and Aromatics

  • 3 cloves fresh garlic, minced
  • 1-inch piece of fresh ginger, minced or grated
  • Bell peppers, sliced, to taste
  • Carrots, sliced, to taste

Finishing Touch

  • Juice of 1 lime

Instructions

  1. Prepare Aromatics: Mince the garlic and grate or finely mince the fresh ginger. Slice the bell peppers and carrots to your preferred size for easy eating in the soup.
  2. Cook Chicken: In a large pot or Dutch oven, add the chicken breasts and pour in the low-sodium chicken broth. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until the chicken is fully cooked through, approximately 12-15 minutes.
  3. Shred Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Set aside.
  4. Sauté Aromatics: In the same pot, add a small splash of broth or a teaspoon of oil if needed, and gently sauté the minced garlic and ginger until fragrant, about 1-2 minutes. Be careful not to burn them.
  5. Add Vegetables: Add the sliced bell peppers and carrots to the pot with the aromatics. Cook for 3-4 minutes to allow the vegetables to soften slightly.
  6. Combine Soup Elements: Return the shredded chicken to the pot. Stir in the coconut milk and low-sodium soy sauce to taste. Simmer everything together for another 5 minutes to meld flavors and heat through.
  7. Finish with Lime: Remove the soup from heat and stir in the juice of one lime to add brightness and acidity to the dish.
  8. Serve: Ladle the soup into bowls and enjoy hot. Optionally, garnish with fresh herbs like cilantro or green onions for added freshness.

Notes

  • You can adjust the amount of coconut milk depending on how creamy you want the soup.
  • For extra heat, add thin slices of fresh chili or a dash of chili flakes.
  • If you prefer, substitute chicken breasts with thigh meat for a richer taste.
  • This soup pairs well with steamed jasmine rice or rice noodles.
  • Leftover soup can be stored in the refrigerator for up to 3 days.

Find it online: https://amandafood.com/easy-thai-chicken-soup-recipe/