I love, love, love this soup recipe. While I am a huge fan of soups and stews in general, this specific recipes is at the top of my all-time faves list.
It is the perfect balance of flavors. The nourishing broth, paired with vegetables and chicken, are all complimented by rich coconut milk and just the right amount of heat. The ginger and garlic give you an additional punch of nutrition.
You can tweak this recipe to suit your own tastes. Use whatever veggies and herbs you like. This is a must-have recipe to keep on hand during the cold and flu season. Not only is it delicious, but it is also very nourishing. Both chicken broth and coconut are great remedies for colds. This soup warms you up and is so comforting when you feel a little under the weather.
This recipe was inspired by the coconut chicken soup recipe in Nourishing Traditions. It evolved out of several different batches that I made. I just kept adding ingredients into the soup pot and finally reached a combination that I was happy with. Once you try it, I am certain it will be one of your familie’s favorites too!
P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition.
Thai Chicken Coconut Soup
Ingredients
- 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
- 1 small Vidalia onion, chopped
- 3 large carrots, chopped
- 2 cups shredded chard or other greens
- 1 bunch green onions, chopped
- 1 lemon or lime, juiced
- 1/2 cup cilantro, chopped
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance — omit if autoimmune)
- 1 can organic coconut milk
- 1 quart chicken broth, preferably homemade
- sea salt to taste
Instructions
- In a large stockpot, cook the chicken in a little coconut oil. Cook until the chicken starts to brown and is cooked through.
- Add the chopped Vidalia onion, carrots and garlic.
- Sauté for 4-5 minutes and then add the ginger and chicken broth.
- Bring the soup to a low boil and let it simmer for about 25 minutes, or until the carrots are tender.
- Add the chopped chard, cilantro, lemon juice, green onions and coconut milk.
- Continue cooking for about 10 more minutes.
- Check for salt and adjust accordingly. Now, you’re ready to serve.
- This recipe freezes well, so you can make an extra big batch and then store it for later!
Note: Feel free to adjust the ginger and red pepper flakes to taste. I find that I like a lot of ginger and pepper in mine, so when I make it, I probably end up with closer to two tablespoons of ginger and 1 tablespoon of red pepper. If you want it a little less strong, just cut back those two ingredients.
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