Start by preparing your ingredients for the Easy Thai Chicken Soup. Chop the chicken breasts into bite-sized pieces for quick cooking. Mince the garlic cloves and slice the ginger into small pieces. Additionally, slice your choice of bell peppers and carrots into thin strips. Having everything ready will make the cooking process smooth and efficient.

In a large pot, heat a couple of tablespoons of oil over medium heat. Once hot, add the minced garlic and ginger, sautéing for about 1 minute until fragrant and slightly golden.

Add the chopped chicken breast to the pot and cook for about 5 minutes, stirring occasionally, until the chicken pieces are no longer pink and are lightly browned.

Pour in the chicken broth and coconut milk, stirring well to combine. Increase the heat to bring the mixture to a gentle simmer.

Introduce the sliced bell peppers and carrots into the pot, stirring them into the fragrant broth. Allow the soup to simmer for 10 minutes, uncovered.

Remove the pot from heat and add the fresh lime juice and low-sodium soy sauce. Stir well to incorporate these bright flavors into your soup.