I eat a lot of soup. Soup is a convenient and delicious way to eat mineral rich bone broth and a variety of veggies. It restores my energy after a long day and awakens my body and mind at the start of a new one.
I LOVE this soup because the warming herbs open me up while the coconut milk and bone broth sooth and fortify me. When I eat this soup, I feel strongly alive and deeply nourished.
I hope you will offer it to your family and that you feel the same.
Thai coconut chicken soup ingredients
- Meat from 1 chicken – find pasture raised chicken here
- 4 cups chicken bone broth
- 3 cups coconut milk – find coconut milk (BPA free) here
- 4 tbsp coconut oil – find coconut oil here
- 1 onion, diced
- 1 cup carrot, chopped small or shredded
- 1 1/2 cup celery, 1-inch pieces cut on diagonal
- 3 cloves garlic, minced
- 1-inch knob ginger, peeled and minced
- 1 tsp flaked red chili
- 1 stalk lemongrass, cracked open (white part only)
- 3 dry or fresh kafir lime leaves
- juice of 2 limes
- 2 tbsp fish sauce
- 2 tsp unrefined sea salt
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 1 1/2 tbsp coconut palm sugar
- 4 cups roughly chopped mushrooms
- 4 scallions cut in 1 in. pieces with a diagonal edge (green part only)
- 1/3 cup cilantro, minced
Thai coconut chicken soup method
- In a heavy-bottomed pot, melt coconut oil on medium stove heat.
- Saute onions until fragrant.
- Add celery, garlic, ginger, red chili flakes, lemongrass and stir for three minutes.
- Add chicken broth and bring to a boil.
- Turn down to a simmer and add carrots, lime juice, fish sauce, salt, cayenne, turmeric, palm sugar and simmer for 3-5 minutes.
- Add chicken, mushrooms, scallions, and cilantro.
- Simmer until chicken is cooked through.
- Stir in coconut milk.
Active Time: 30 minutes
Yields: 3 quarts
This post can be seen at the following blog carnivals: GAPS Friendly Friday, Sunday Night Soup Night, Freaky Friday and Pennywise Platter. Hop on over to check out some other posts you may enjoy!
“Thai Coconut Chicken Soup” was generously contributed by Monica Ford of Real Food Devotee. Monica's delicious recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo credit: An Eye Full Studio
Looks beautiful, Monica. Thanks for sharing!
Where do you get and what is “fish sauce”? Same for kafir lime leaves…… otherwise this looks AWESOME!
Awe Thanks, @Katie !
@Debbie You can get Thai Kitchen brand Fish Sauce at many asian, specialty and health food stores. I’ve seen it in Whole Foods http://www.thaikitchen.com/products/sauces-and-pastes/premium-fish-sauce.aspx OR MAKE YOUR OWN. WE’LL CERTAINLY EXPLORE MY RECIPE FOR THAI FISH SAUCE HERE IN THE FUTURE. It’s crazy good!
As for Kafir Lime Leaves, check out your local farmers market. Ask around for which market has a great booth offering beautiful herbs. Check out your local Thai shop or order online http://www.amazon.com/Thai-Fresh-Kaffir-Lime-Leaves/dp/B000P9XLLQ/ref=sr_1_3?s=grocery&ie=UTF8&qid=1337785832&sr=1-3
These are both a wonderful and traditional addition to any Thai dish.
I LOVE THIS SOUP!! Looks….so….good! I’ve had an idea in my head for a while now about a Thai Coconut Chicken Soup, but I don’t need to look any further, this is it! Pinned! Thanks for sharing this with Sunday Night Soup Night 🙂
I recommend red boat fish sauce. You can find it online.
Where do you get kaffir lime leaves, Monica?
Thanks 🙂
I have chosen this soup as one of my top 3 from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!
Do you know how to make unsweetened, dairy free coconut yogurt?
Hi Theresa – Small Footprint Family has a good coconut yogurt recipe: http://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/
I think I may have a coconut allergy and am trying to avoid it for a few weeks and I can’t drink milk because I am nursing and my baby has a sensitivity to it. Can I make this with almond milk?
Hi @Joanne
I would try seasoning a small portion of almond milk with spices listed in the recipe and a little broth. I’ve never tried almond milk in this recipe but it might not be a good match.
What would be a sure thing would be to just go with good old fashioned broth as your base, omitting the coconut milk. Let us know how it turns out! Thank you!
I would love to make this but it is a lot for us to eat all at once. Can it be frozen?
Hi @Kay
Absolutely! Make a big batch and freeze in quarts. It’s wonderful to pull that out of the freezer for a fast nutritious meal!
Really 11 inches of ginger root~?
Hi Sara, No, it was supposed to read 1 1-inch knob of ginger but I’ve made the text clearer for you.