Easy Thai Chicken Soup
A hearty and quick Thai soup combining tender chicken, creamy coconut milk, and a medley of vegetables, perfect for weeknight dinners.
Ingredients
Soup Base
- 4 cups chicken broth Low-sodium for a lighter soup, if preferred.
- 1 can coconut milk Can substitute with coconut cream for a richer flavor.
- 1 lb chicken breast, cooked and shredded Leftover roasted chicken can be used.
- 1 lime juiced Fresh lime juice adds brightness.
- 2 cups mixed vegetables (carrots, bell pepper, zucchini, etc.) Cut into uniform sizes for even cooking.
Aromatics
- 2 cloves garlic, minced Fresh is ideal but powdered can be used.
- 1 tbsp ginger, minced Fresh ginger provides the best flavor.
Seasoning
- 2 tbsp soy sauce Use gluten-free if necessary.
- 1 tbsp fish sauce (optional) Enhances complexity.
- to taste salt and pepper Adjust at the end of cooking.
- fresh cilantro for garnish Adds a refreshing herbal note.
Instructions
Preparation
- Heat a large pot over medium heat, add minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Pour in chicken broth and coconut milk, stirring together, and bring to a gentle simmer.
- Add shredded chicken and mixed vegetables. Ensure uniform sizes for even cooking.
- Stir in lime juice, soy sauce, and fish sauce, allowing to simmer gently.
Cooking
- Cook for 10-15 minutes until vegetables are tender, stirring occasionally.
- Taste and adjust seasoning with salt and pepper.
Serving
- Serve hot in bowls, garnished with fresh cilantro.
Notes
This customizable soup is perfect for weeknight dinners and can be stored in the fridge for up to 3-4 days or frozen for 3 months. Add extra vegetables if desired to minimize waste.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
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