Low Sodium Thai Chicken Soup
Savor the bold, aromatic flavors of this Low Sodium Thai Chicken Soup—perfect for those seeking a healthy, flavorful alternative to traditional Thai recipes. This light yet satisfying dish combines tender strips of chicken with a vibrant medley of red bell peppers, shiitake mushrooms, and baby spinach, all simmered in a creamy, fragrant broth made with unsweetened coconut milk and low-sodium chicken stock. Infused with the warmth of red curry paste, garlic, ginger, and a splash of lime juice, this soup offers a harmonious balance of savory, tangy, and slightly spicy notes. Finished with fresh cilantro, scallions, and optional Thai basil, this easy-to-make, 40-minute recipe is ideal for meal prep or a cozy weeknight dinner. Enjoy a restaurant-quality Thai-inspired meal that’s low in sodium but brimming with flavor!
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, julienned
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 4 cups unsalted chicken stock
- 1 14-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce, low-sodium
- 2 tablespoons fresh lime juice
- 2 tablespoons Thai red curry paste (check for low sodium)
- 1 handful fresh cilantro leaves, chopped
- 3 scallions, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 2 cups baby spinach
- 1 handful fresh Thai basil leaves (optional)
Instructions
Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the red bell pepper and mushrooms to the pot. Cook for 2-3 minutes until slightly softened.
Push the vegetables to the side of the pot and add the chicken strips. Cook for 3-4 minutes, stirring occasionally, until no longer pink on the outside.
Stir in the Thai red curry paste and cook for 1 minute, allowing the flavors to meld.
Pour in the unsalted chicken stock and coconut milk. Stir well to combine.
Bring the soup to a simmer. Reduce the heat to low and let it simmer for 10-12 minutes, or until the chicken is fully cooked and tender.
Add the fish sauce, lime juice, and baby spinach. Stir until the spinach is wilted.
Taste the soup and adjust seasoning if needed, keeping in mind the low-sodium focus.
Ladle the soup into bowls and garnish with fresh cilantro, scallions, and Thai basil, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 17.3 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1061 mg | 82% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2792 mg | 59% | |
*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.
