Thai Chicken Soup (Printable Version)
Aromatic Thai soup with tender chicken, coconut milk, and zesty lime in a flavorful broth with fresh vegetables.
# Ingredients:
→ Protein
01 -
3-4 boneless skinless chicken breasts
→ Aromatics
02 -
3 cloves fresh garlic, minced
03 -
2.5 cm piece of fresh ginger, minced
→ Liquids
04 -
240 ml coconut milk
05 -
950 ml low-sodium chicken broth
06 -
Juice of 1 lime
07 -
Low-sodium soy sauce, to taste
→ Vegetables
08 -
Bell peppers, sliced
09 -
Carrots, julienned
# Steps:
01 -
Chop the chicken breasts into bite-sized pieces. Mince the garlic and ginger finely.
02 -
Heat oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
03 -
Add the chicken pieces to the pot and cook until no longer pink, approximately 5 minutes.
04 -
Pour in the chicken broth and coconut milk, stirring well to combine.
05 -
Add sliced bell peppers and julienned carrots. Simmer for about 10 minutes until vegetables are tender but still maintain some bite.
06 -
Remove from heat. Stir in fresh lime juice and soy sauce to taste before serving.
# Notes:
01 -
For deeper flavor, allow the soup to simmer for an additional 15 minutes.
02 -
This soup can be stored in the refrigerator for up to 3 days.