Easy Thai Chicken Soup (Print-Friendly Version)

Rich coconut broth, chicken, and Thai herbs create a flavorful, cozy bowl in just 30 minutes.

# What You’ll Need to Make This:

01 - 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces

02 - 3 cloves fresh garlic, minced

03 - 1-inch (2.5 cm) piece fresh ginger, minced

04 - 1 cup (240 ml) coconut milk

05 - 4 cups (950 ml) low-sodium chicken broth

06 - 1 cup bell peppers, sliced (quantity to preference)

07 - 1 cup carrots, sliced (quantity to preference)

08 - Juice of 1 lime

09 - Low-sodium soy sauce, to taste

10 - 1 tablespoon neutral oil

01 - Cut chicken breasts into bite-sized pieces. Mince the garlic cloves and ginger.

02 - Heat oil in a large pot over medium heat. Add minced garlic and ginger; sauté until fragrant, about 1 minute.

03 - Add chicken pieces to the pot and cook, stirring occasionally, until no longer pink, approximately 5 minutes.

04 - Pour in chicken broth and coconut milk. Stir to combine.

05 - Add bell peppers and carrots. Simmer for about 10 minutes or until vegetables are tender.

06 - Remove from heat. Stir in lime juice and soy sauce to taste before serving.

01 - Enhance the depth of flavor by marinating chicken overnight with spices.

02 - Customise by incorporating spinach or other seasonal vegetables for additional nutrients.

03 - Adjust heat level by adding chili paste or Sriracha according to your preference.