Description
Warm up with this delightful Minute Thai Chicken Soup, featuring tender chicken and vibrant spring vegetables in a fragrant broth. A quick, comforting dish perfect for any day.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 medium carrots, thinly sliced
- 1 medium zucchini, cut into half-moons
- 1 cup bell peppers, chopped (any color)
- 1 inch fresh ginger, grated
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons low-sodium soy sauce
- Juice of 1 lime
Instructions
- Chop the carrots, zucchini, bell peppers, garlic, and ginger to ensure everything is ready for cooking.
- In a large pot over medium heat, add a splash of oil. Sauté the minced garlic and grated ginger until fragrant (about 1 minute).
- Add the chopped chicken breasts to the pot. Cook until golden brown on all sides.
- Pour in the chicken broth along with the sliced carrots, zucchini, and bell peppers. Stir well and bring to a gentle boil.
- Once boiling, reduce the heat to low. Stir in the coconut milk, soy sauce, and lime juice. Let it simmer for about 5 minutes until the vegetables are tender yet vibrant.
- Taste your soup and adjust seasoning if necessary—add more lime juice or soy sauce according to your preference.
- Ladle hot soup into bowls and garnish with fresh cilantro if desired. Serve with crusty bread or steamed rice for an extra cozy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg