Creamy Thai Chicken Soup (Print Version)

# Ingredients:

01 - 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 3 cloves fresh garlic, minced
03 - 1 inch piece fresh ginger, finely minced
04 - 1 cup (240 ml) coconut milk
05 - 4 cups (950 ml) low-sodium chicken broth
06 - Juice of 1 lime
07 - 1 bell pepper, thinly sliced (adjust amount as desired)
08 - 1 medium carrot, thinly sliced (adjust amount as desired)
09 - Low-sodium soy sauce, to taste
10 - 1 tablespoon neutral cooking oil

# Instructions:

01 - Chop chicken breasts into bite-sized pieces. Mince the garlic cloves and ginger finely. Slice bell pepper and carrot thinly.
02 - Heat oil in a large pot over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant.
03 - Add chicken pieces to pot and cook, stirring occasionally, until chicken turns opaque and is no longer pink, approximately 5 minutes.
04 - Pour in chicken broth and coconut milk. Stir thoroughly to combine.
05 - Add sliced bell pepper and carrot. Reduce heat and simmer soup for about 10 minutes, or until vegetables are tender.
06 - Remove from heat. Stir in lime juice and season with low-sodium soy sauce to taste before serving.

# Notes:

01 - For a spicier finish, add a pinch of red pepper flakes or a drizzle of sriracha while simmering.
02 - Incorporate mushrooms, spinach, or bok choy to enhance nutrient content and flavor variety.
03 - Substitute shrimp or tofu for an alternative protein source while maintaining Thai-inspired flavors.
04 - Full-fat coconut milk provides a richer, creamier texture; use light coconut milk for reduced calorie content.
05 - Adjust soy sauce gradually to achieve desired saltiness, prioritizing low-sodium varieties for a healthier dish.

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