Thai Coconut Chicken Soup
Servings: 4 -6
Ingredients
- 2 Tablespoons unrefined coconut oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 3- inch piece of ginger peeled and sliced into big chunks for easy removal*
- ¼ teaspoon crushed red pepper optional or sriracha or red chili paste to taste
- 1 teaspoon sea salt + more to taste
- 1 6-8 ” stalk lemon grass white part only and split down the middle or smashed
- ½-1 pound boneless skinless chicken breast, pounded and thinly sliced
- 1 14- ounce can coconut milk I like Native Forest or Natural Value
- 4 cups homemade chicken stock light vegetable stock or water
- 3 Tablespoons fish sauce
- juice from 1 lime
- 1 large baby bok choy sliced thin
- A handful of mushrooms any type, sliced thin
- ¼ cup fresh cilantro chopped (also a little mint and/or basil is nice, too)
Instructions
- Heat oil in large saucepan over medium heat. Stir in onion and garlic and sauté until onion is translucent.
- Add ginger, red pepper, salt and lemongrass. Cook until fragrant, about 2 minutes.
- Add chicken to the pot and cook, stirring until chicken is white on the outside.
- Stir in the coconut milk, stock, fish sauce and lime juice and simmer until the chicken is thoroughly cooked and the flavors are well blended, about 10 minutes.
- Add bok choy, mushrooms and cilantro and simmer another 5 minutes. Taste for seasoning. Remove ginger and lemongrass stalk before serving.
Notes
*or grate a teaspoon or two or fresh ginger into the soup for more kick.
You can adjust many of the ingredients according to taste, especially the spiciness. Also, I vary the amount of chicken I use in this recipe according to what else I am serving in the meal.
This soup traditionally contains palm sugar, which is a higher quality unrefined sugar. If you would like to balance the sour and spicy with some sweet, add about 2 teaspoons.
I recently added chunks of halibut to this soup instead of chicken in Step 5 with the vegetables. Absolutely delish. Would be great with shrimp too - cook those for 3-4 minutes.
You can adjust many of the ingredients according to taste, especially the spiciness. Also, I vary the amount of chicken I use in this recipe according to what else I am serving in the meal.
This soup traditionally contains palm sugar, which is a higher quality unrefined sugar. If you would like to balance the sour and spicy with some sweet, add about 2 teaspoons.
I recently added chunks of halibut to this soup instead of chicken in Step 5 with the vegetables. Absolutely delish. Would be great with shrimp too - cook those for 3-4 minutes.