Heart-Healthy Thai Chicken Soup

Warm, comforting, and bursting with vibrant flavors, this Heart-Healthy Thai Chicken Soup is the perfect blend of nourishment and indulgence. Crafted with low-sodium chicken broth, lean chicken breast, and unsweetened light coconut milk, this recipe is a guilt-free twist on classic Thai-inspired soups. Fragrant additions like lemongrass, fresh ginger, and lime juice elevate its zesty aroma, while an array of colorful vegetables—including baby bok choy, carrots, and red bell peppers—packs in nutrients and texture. With just 40 minutes of prep and cook time, this satisfying soup is ideal for busy weeknights or meal prep. Garnished with cilantro and green onions, and optionally served with brown rice, it’s a heart-smart, flavorful dish that keeps both health and taste at the forefront.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Remove the ginger slices and lemongrass stalk from the broth using a slotted spoon. Discard them.

Step 4

Shred the cooked chicken into bite-sized pieces using two forks, and set aside.

Step 5

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.

Step 6

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.

Step 7

Taste the soup and adjust for lime juice or soy sauce as needed for balance.

Step 8

Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions.

Step 9

Serve hot with cooked brown rice on the side, if desired, for a more filling meal.

Nutrition Facts

Serving size	2591.2 grams (2591.2g)

Amount per serving	% Daily Value*
Calories	882

Total Fat 17.20g	22%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 0.00g
Cholesterol 170mg	57%
Sodium 1715mg	75%
Total Carbohydrate 99.20g	36%
Dietary Fiber 16.30g	58%
Total Sugars 26.40g
Protein 85.80g	172%

Vitamin D 16IU	78%
Calcium 352mg	27%
Iron 8mg	42%
Potassium 2643mg	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.

Source of Calories

Fat: 17.3%

Protein: 38.4%

Carbs: 44.3%