Begin by prepping your ingredients for the Easy Thai Chicken Soup. Chop the boneless skinless chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking. Mince 3–4 cloves of fresh garlic and grate about 1 tablespoon of fresh ginger, releasing their aromatic oils. Gather all vegetables, including bell peppers and carrots, and cut them to your desired size for a vibrant and colorful presentation.

Heat 1–2 tablespoons of cooking oil in a large pot over medium heat. Once the oil is shimmering, add the minced garlic and grated ginger, then sauté for about 1 minute until fragrant.

Add the chopped chicken pieces to the pot, stirring well to incorporate with the sautéed aromatics. Cook the chicken for about 5 minutes or until it is no longer pink.

Pour in 4 cups of low-sodium chicken broth and 1 can of coconut milk into the pot, stirring to combine all the ingredients. Bring the mixture to a gentle simmer over medium heat.

Add the chopped bell peppers and carrots into the simmering pot, stirring to ensure they are well coated in the broth. Allow to simmer for about 10 minutes, or until the vegetables are tender.

Remove the pot from heat and stir in the juice of one lime and a splash of low-sodium soy sauce. Adjust seasoning if necessary.