Heart-Healthy Thai Chicken Soup
Warm up with a comforting bowl of Heart-Healthy Thai Chicken Soup, a nourishing and flavorful dish that’s perfect for those seeking a lighter, wellness-focused meal. Packed with lean protein from tender chicken breast and vibrant vegetables like baby bok choy, carrots, and red bell pepper, this soup is infused with aromatic ingredients such as ginger, lemongrass, and garlic for a rich, bold taste. The addition of unsweetened light coconut milk creates a creamy texture while keeping it heart-healthy, and the choice of low-sodium broth, soy sauce, and optional fish sauce allows for better sodium control. Ready in just 40 minutes, this wholesome soup is ideal for busy weeknights. Garnished with fresh cilantro and green onions, and served optionally with brown rice, it’s a delightful twist on traditional Thai flavors that will satisfy your taste buds and keep you feeling good. Perfect for anyone searching for nutritious Thai recipes, heart-healthy soups, or quick dinner ideas!
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Recipe Information
Ingredients
- 1 piece (about 200g) boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 cup unsweetened light coconut milk
- 1 tablespoon fresh ginger, thinly sliced
- 1 piece lemongrass stalk, trimmed and smashed
- 3 cloves garlic, minced
- 1 piece red chili (optional), sliced thin
- 2 pieces baby bok choy, halved lengthwise
- 1 cup carrots, thinly sliced
- 1 cup mushrooms, sliced (shiitake or button)
- 1 piece red bell pepper, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce or tamari
- 1 teaspoon fish sauce (optional, omit for stricter sodium control)
- 2 tablespoons cilantro, chopped
- 2 stalks green onions, sliced
- 1 cup cooked brown rice (optional, for serving)
Instructions
In a large pot, combine the chicken breast, low-sodium chicken broth, water, ginger slices, and lemongrass stalk. Bring to a gentle boil over medium heat.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the chicken is fully cooked. Remove the chicken and set it aside to cool slightly.
Remove the ginger slices and lemongrass stalk from the broth using a slotted spoon. Discard them.
Shred the cooked chicken into bite-sized pieces using two forks, and set aside.
Add minced garlic, red chili (if using), baby bok choy, carrots, mushrooms, and red bell pepper to the pot. Simmer for 5-7 minutes, or until the vegetables are tender but not mushy.
Stir in the shredded chicken, unsweetened light coconut milk, fresh lime juice, soy sauce, and fish sauce (if using). Simmer for another 3-4 minutes to combine flavors.
Taste the soup and adjust for lime juice or soy sauce as needed for balance.
Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions.
Serve hot with cooked brown rice on the side, if desired, for a more filling meal.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 26.4 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 352 mg | 27% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
