Thai Chicken Soup (Print Version)

Vibrant Thai flavors in a comforting coconut broth with tender chicken, fresh vegetables, and aromatic herbs ready in 30 minutes.

# Ingredients:

→ Protein

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

→ Aromatics

02 - 3 cloves fresh garlic, minced
03 - 2.5 cm piece of fresh ginger, minced

→ Liquids

04 - 1 cup coconut milk
05 - 4 cups low-sodium chicken broth
06 - Juice of 1 lime
07 - Low-sodium soy sauce, to taste

→ Vegetables

08 - Bell peppers, sliced, to taste
09 - Carrots, sliced, to taste

# Steps:

01 - Chop the chicken into bite-sized pieces and mince the garlic and ginger.
02 - Heat oil in a large pot over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.
03 - Add chicken pieces and cook until no longer pink, approximately 5 minutes.
04 - Pour in chicken broth and coconut milk, stirring well to combine.
05 - Add bell peppers and carrots; simmer for about 10 minutes until vegetables are tender.
06 - Remove from heat; stir in lime juice and soy sauce to taste before serving.

# Notes:

01 - For added depth of flavor, consider marinating the chicken overnight with spices.
02 - Customize by adding spinach or other seasonal vegetables for extra nutrition.
03 - Adjust spice levels by incorporating chili paste or Sriracha according to preference.

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