Simple Thai Chicken Soup for Busy Weeknights

🕒 Prep Time: 10 min |🍳 Cook Time: 20 min |⏱️ Total Time: 30 min

Ingredients:

• 3–4 boneless skinless chicken breasts, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 cup coconut milk
• 4 cups low-sodium chicken broth
• Juice of 1 lime
• Bell peppers and carrots (sliced, to taste)
• 1–2 tbsp low-sodium soy sauce
• 1 tbsp oil (olive or avocado oil)

Step-by-Step Instructions:

1. Prep the chicken and aromatics.
   Dice the chicken into bite-sized cubes. Mince the garlic and ginger for bold Thai flavor. 🧄
2. Sauté to build the base.
   Heat oil in a large soup pot over medium heat. Add garlic and ginger; sauté for 1 minute until fragrant — don’t let it brown!
3. Cook the chicken.
   Add the chicken to the pot and cook until fully white and no longer pink inside, about 5 minutes.
4. Add liquids and veggies.
   Pour in the chicken broth and coconut milk. Stir to combine. Toss in your bell peppers and carrots. Simmer for 10 minutes, or until veggies are tender. 🥕🌶️
5. Finish with flavor.
   Turn off heat. Stir in fresh lime juice and soy sauce. Taste and adjust seasoning if needed.
6. Serve and enjoy!
   Ladle into bowls and serve with rice noodles, steamed rice, or crusty bread for a complete meal.

Pro Tips:

• Swap proteins: Try shrimp or tofu for a fun twist.
• Make it spicy: Add red curry paste or chili flakes for heat.
• Storage: Keeps well in the fridge for up to 3 days — great for meal prep!

Nutrition Info Table + Disclaimer:

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.