Ingredients
1 tbsp oil
1 onion, diced
2 garlic cloves, minced
1 tbsp grated ginger
1 green chili, chopped
1 lb chicken breast, shredded
4 cups chicken broth
2 carrots, sliced
1 tbsp soy sauce
Lime & cilantro for topping
Instructions
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Sauté Aromatics: Heat the oil in a pot over medium heat. Add the diced onion, minced garlic, grated ginger, and chopped green chili. Sauté until fragrant, about 2-3 minutes.
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Add Carrots and Broth: Stir in the sliced carrots and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the carrots are tender.
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Add Chicken and Soy Sauce: Stir in the shredded chicken and soy sauce. Continue to simmer for 5 more minutes, allowing the flavors to meld.
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Serve: Ladle the soup into bowls, and top with a squeeze of lime and fresh cilantro. Serve hot and enjoy!
Notes
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Add More Heat: For extra spice, add more green chilies or use red chili peppers.
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Vegetarian Version: Swap chicken for tofu or chickpeas for a plant-based option.
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Veggie Boost: Add extra vegetables like bell peppers, zucchini, or spinach for more flavor and nutrition.
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Coconut Milk: Add a splash of coconut milk for creaminess and to balance the heat.
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Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of broth or water to adjust consistency. Freeze for up to 2 months and reheat after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food, Spicy Recipes
- Method: Simmering
- Cuisine: Spicy, Comfort Food
- Diet: Gluten Free
