Ingredients for My Thai Chicken Soup
- Chicken Stock
- Fresh Ginger
- Garlic Cloves
- Ground Coriander
- Limes, Juice And Zest Of
- Lemons, Juice And Zest Of
- Boneless Skinless Chicken Breast
- Portabella Mushrooms
- Thai Fish Sauce
- Cherry Tomatoes
- Birds Eye Chiles
- 1 cup baby spinach
- Fresh Basil
- Lime Wedges
How to Make My Thai Chicken Soup
- Place 4 cups of chicken broth in a medium saucepan.
- Add the minced ginger, garlic, chopped coriander, lime zest and juice. Bring to a boil over medium heat.
- Add the diced cooked chicken, sliced mushrooms, and fish sauce.
- Reduce heat to low and simmer uncovered for 10 minutes.
- Taste and adjust seasoning with more fish sauce or lime juice as needed.
- Add the chopped tomatoes and chilies. Cook for 5 more minutes.
- Stir in the baby spinach and cook for 1 minute, or until wilted.
- Discard the ginger.
- Serve the soup hot, topped with shredded basil.
- Garnish with fresh lime wedges for an extra zing.
- Enjoy your delicious and healthy Thai Chicken Soup!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
30g
Fat
4g
Carbs
6g
