Sugar-Free Thai Chicken Soup
This Sugar-Free Thai Chicken Soup is a vibrant, wholesome take on the classic Thai dish, perfect for those seeking a flavorful yet healthy meal option. Made with creamy unsweetened coconut milk, aromatic lemongrass, fresh ginger, and kaffir lime leaves, this soup delivers bold, authentic Thai flavors without any added sugar. Tender shredded chicken breast and earthy mushrooms are simmered in a low-sodium chicken broth, while fish sauce, fresh lime juice, and a touch of red chili add a perfect balance of savory, tangy, and mildly spicy notes. Finished with a sprinkle of fresh cilantro and green onions, this hearty soup is ready in just 45 minutes and serves as an ideal low-carb option for a nourishing appetizer or light meal. Perfect for anyone looking to enjoy Thai cuisine guilt-free, this recipe is a must-try for clean eating enthusiasts!
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Recipe Information
Ingredients
- 4 cups Coconut milk, unsweetened
- 2 cups Chicken broth, low-sodium
- 1 pound Chicken breast, boneless and skinless
- 2 tablespoons Fresh ginger, grated
- 2 pieces Lemongrass stalks, trimmed and smashed
- 3 cloves Garlic, minced
- 4 leaves Kaffir lime leaves
- 1 cup Mushrooms, sliced (e.g., white button or shiitake)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice, fresh
- 1 piece Red chili (or chili paste), thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 2 pieces Green onions, thinly sliced
- 1 tablespoon Avocado oil (or neutral oil of your choice)
- Salt (to taste)
- Pepper (to taste)
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the garlic, ginger, and smashed lemongrass stalks to the pot. Sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken broth. Stir well to combine.
Add the chicken breast to the pot. Reduce the heat to medium-low and let it simmer for 15 minutes, or until the chicken is fully cooked.
Remove the chicken breast from the pot and place it on a cutting board to cool slightly.
Add the mushrooms and kaffir lime leaves to the pot. Simmer for 5 minutes.
While the soup continues to cook, shred the cooked chicken breast into bite-sized pieces using two forks.
Return the shredded chicken to the pot, along with the fish sauce, lime juice, and sliced chili. Stir to combine.
Taste and adjust seasoning with salt and pepper, if needed.
Simmer for an additional 3-5 minutes to let the flavors meld together.
Remove the lemongrass stalks and kaffir lime leaves from the soup before serving.
Garnish each bowl with fresh cilantro and green onions.
Serve hot and enjoy your sugar-free Thai Chicken Soup!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4851 mg | 211% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 198 mg | 15% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2214 mg | 47% | |
*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.
