Low Sodium Thai Chicken Soup

Savor the comforting warmth of this Low Sodium Thai Chicken Soup, a vibrant, flavor-packed dish perfect for a healthy yet indulgent meal. Brimming with aromatic garlic, ginger, and Thai red curry paste, this recipe delivers bold, authentic flavors while prioritizing heart-friendly ingredients like unsalted chicken stock and low-sodium fish sauce. Tender chicken strips, earthy shiitake mushrooms, and nutrient-rich baby spinach are simmered in a creamy coconut milk broth, creating a satisfying, protein-packed soup that’s low in sodium but high in taste. Finished with a squeeze of fresh lime juice and a sprinkle of cilantro and scallions, this quick and wholesome soup comes together in just 40 minutes, making it an ideal choice for busy weeknights. Whether you’re following a low-sodium diet or simply looking for a cozy, Thai-inspired dish, this soup is sure to delight your taste buds.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, julienned
• 1 pound boneless, skinless chicken breasts, cut into thin strips
• 4 cups unsalted chicken stock
• 1 14-ounce can unsweetened coconut milk
• 1 tablespoon fish sauce, low-sodium
• 2 tablespoons fresh lime juice
• 2 tablespoons Thai red curry paste (check for low sodium)
• 1 handful fresh cilantro leaves, chopped
• 3 scallions, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 2 cups baby spinach
• 1 handful fresh Thai basil leaves (optional)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.

Step 2

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 3

Add the red bell pepper and mushrooms to the pot. Cook for 2-3 minutes until slightly softened.

Step 4

Push the vegetables to the side of the pot and add the chicken strips. Cook for 3-4 minutes, stirring occasionally, until no longer pink on the outside.

Step 5

Stir in the Thai red curry paste and cook for 1 minute, allowing the flavors to meld.

Step 6

Pour in the unsalted chicken stock and coconut milk. Stir well to combine.

Step 7

Bring the soup to a simmer. Reduce the heat to low and let it simmer for 10-12 minutes, or until the chicken is fully cooked and tender.

Step 8

Add the fish sauce, lime juice, and baby spinach. Stir until the spinach is wilted.

Step 9

Taste the soup and adjust seasoning if needed, keeping in mind the low-sodium focus.

Step 10

Ladle the soup into bowls and garnish with fresh cilantro, scallions, and Thai basil, if using. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2451.1g)

Amount per serving	% Daily Value*
Calories	1248.5

Total Fat 41.8g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.6mg	0%
Sodium 1467.1mg	0%
Total Carbohydrate 53.3g	0%
Dietary Fiber 15.3g	0%
Total Sugars 17.3g
Protein 159.1g	0%

Vitamin D 95.0IU	0%
Calcium 1061.0mg	0%
Iron 12.7mg	0%
Potassium 2792.1mg	0%

*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: 30.7%

Protein: 51.9%

Carbs: 17.4%