Low Sodium Chicken Coconut Soup
Savor the comforting warmth and exotic flavors of Low Sodium Chicken Coconut Soup, a healthy twist on the classic Thai-inspired dish. This velvety soup combines tender chicken breast, creamy coconut milk, and vibrant vegetables like red bell pepper and shiitake mushrooms, all simmered in a fragrant broth infused with fresh ginger, lemongrass, and kaffir lime leaves. Perfectly seasoned with low-sodium fish sauce and a splash of lime juice, this recipe is light on salt yet full of zest. Topped with fresh herbs like cilantro and basil for a refreshing finish, this gluten-free soup is ideal for anyone seeking a heart-healthy and flavorful meal. Ready in just 45 minutes, it’s the ultimate choice for a cozy and nourishing dinner. Keywords: low sodium soup, chicken coconut soup, Thai-inspired recipe, heart-healthy soup.
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Recipe Information
Ingredients
- 1 piece (about 8 ounces) Chicken breast
- 1 can (13.5 ounces) Coconut milk
- 4 cups Low-sodium chicken broth
- 1 inch piece, sliced Fresh ginger
- 1 stalk, chopped Lemongrass stalk
- 3 leaves Kaffir lime leaves
- 2 cloves, minced Garlic
- 1 cup, sliced Shiitake mushrooms
- 1 medium, julienned Red bell pepper
- 2 tablespoons Lime juice
- 2 teaspoons, low-sodium Fish sauce
- 2 stalks, chopped Green onions
- 0.25 cup, chopped Cilantro
- 0.25 cup, chopped Fresh basil leaves
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Begin by slicing the chicken breast into thin strips and set aside.
In a large pot, heat the olive oil over medium heat. Add the ginger, lemongrass, and kaffir lime leaves. Sauté for about 2 minutes until aromatic.
Add the minced garlic to the pot and stir for another minute.
Pour in the low-sodium chicken broth and bring it to a simmer.
Add the sliced chicken breast to the pot and cook for about 5 minutes until the chicken is just cooked through.
Stir in the coconut milk, sliced shiitake mushrooms, and red bell pepper. Let it simmer gently for another 10 minutes.
Mix in the lime juice, low-sodium fish sauce, and black pepper. Allow the soup to continue simmering for an additional 5 minutes.
Before serving, remove the lemongrass stalk and kaffir lime leaves.
Garnish the soup with chopped green onions, cilantro, and fresh basil leaves.
Serve hot and enjoy your low sodium chicken coconut soup!
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 8960 mg | 390% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 42.3 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2024 mg | 43% | |
*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.
