Description
Indulge in the delightful flavors of Minute Thai Chicken Soup with Spring Vegetables, a quick and comforting dish that brings warmth to your table. This vibrant soup showcases tender chicken, fresh spring vegetables, and aromatic herbs, all simmered in a fragrant broth. Perfect for busy weeknights or as a crowd-pleasing starter at any gathering, this soup is sure to impress with its explosion of flavors and nourishing ingredients.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 thumb-sized piece fresh ginger, grated
- 6 cups low-sodium vegetable broth
- 1 cup snap peas, trimmed
- 1 cup asparagus, chopped
- 1 cup carrots, sliced
- 1 cup full-fat coconut milk
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- Sriracha sauce to taste
Instructions
- Chop the chicken into bite-sized pieces and mince the garlic and ginger.
- In a large pot over medium heat, drizzle oil and sauté the garlic and ginger for about 1 minute until fragrant.
- Add chicken pieces to the pot and cook until lightly browned. Pour in vegetable broth and bring to a gentle simmer.
- Once chicken is cooked through, stir in snap peas, asparagus, carrots, and coconut milk. Simmer for about 5 minutes until veggies are tender.
- Squeeze lime juice into the soup. Taste and adjust seasoning if desired. Serve hot garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg