Description
Minute Thai Chicken Soup with Spring Vegetables is a quick, flavorful dish that brings the vibrant essence of Thailand to your table. Packed with tender chicken, fresh spring veggies, and aromatic spices, this comforting soup is perfect for busy weeknights when you crave warmth and nourishment. Each spoonful delivers a delightful burst of flavor, making it an irresistible choice for lunch or dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 inch fresh ginger, grated
- 3 garlic cloves, minced
- 2 cups spring vegetables (snap peas, carrots, bell peppers)
- 4 cups low-sodium chicken broth
- 1 cup coconut milk
- 2 tbsp soy sauce
- 2 tbsp lime juice
- ¼ cup fresh cilantro, chopped
Instructions
- Chop chicken into bite-sized pieces.
- Heat oil in a large pot over medium heat; sauté garlic and ginger until fragrant (about 2 minutes).
- Add chicken; cook until no longer pink (about 5 minutes).
- Pour in broth and coconut milk; bring to a gentle boil (3 minutes).
- Add spring vegetables; cook until tender but crisp (about 5 minutes).
- Stir in lime juice and soy sauce; garnish with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg