Description
Indulge in a comforting bowl of Minute Thai Chicken Soup with Spring Vegetables—a harmonious blend of tender chicken, vibrant spring veggies, and aromatic flavors. This quick and easy recipe transforms a busy weeknight into a delightful culinary experience that warms your soul. Fresh ingredients and zesty lime juice create an unforgettable flavor profile, making it perfect for sharing with family and friends.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 knob of fresh ginger (about 1-inch)
- 3 garlic cloves
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- Juice of 2 limes
- 2 cups spring vegetables (snap peas and carrots)
- ½ cup chopped fresh cilantro
- Sriracha (optional, to taste)
Instructions
- Chop chicken into bite-sized pieces. Mince garlic and ginger.
- In a large pot, heat oil over medium heat. Sauté garlic and ginger until fragrant (1-2 minutes).
- Add chicken and vegetable broth; bring to a gentle boil while stirring occasionally.
- Stir in coconut milk and lime juice; reduce heat and simmer for about 10 minutes until chicken is cooked through.
- Add spring vegetables; cook for another 5 minutes until tender yet crisp.
- Adjust seasoning with salt or sriracha if desired. Serve hot garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg