Begin by preparing all your ingredients for the Easy Thai Chicken Soup. Chop the chicken breast into bite-sized pieces, ensuring even cooking. Mince the garlic cloves and finely grate the ginger.

In a large pot, heat 2 tablespoons of oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.

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

Pour in 4 cups of chicken broth and 1 cup of coconut milk, stirring well. Let the mixture come to a gentle simmer over medium-high heat.

Add your chopped bell peppers and carrots into the pot. Allow the soup to simmer for about 10 minutes until the vegetables are tender.

Remove the pot from heat and stir in the juice of one lime and 2 tablespoons of low-sodium soy sauce. Adjust the seasoning if necessary.