This spicy chicken soup will transport your tummy to sunny Thailand. Made with nourishing coconut milk and bone broth, this soup is warming, satisfying, and healing.
Thai Chicken Soup
Pair this recipe with Chestnut and Tofu Dumplings, Chaga Cinnamon Hot Chocolate and Gingerbread Fat Bombs for a hearty and healthy winter warm-up!
Ingredients
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2 chicken breasts, chopped into ½-inch pieces
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1 small shallot, chopped
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3 cloves of garlic, finely chopped
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½-inch piece of ginger, finely grated
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½-inch piece of turmeric, finely grated
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1 Thai chili, chopped
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2 stalks lemongrass
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2 lime leaves (optional)
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1 lime, juiced
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1.5 L chicken bone broth
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400 ml can coconut milk
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1 tbsp coconut oil
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1 tbsp soy sauce
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pepper, to taste
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extra Thai chilies, for garnish
Instructions
- Heat coconut oil in a Dutch oven and sauté garlic, turmeric, ginger, and Thai chilies over medium heat until the garlic begins to brown and spices are extremely fragrant.
- Add chicken pieces and cook until browned on all sides.
- Pour in the cream portion of the coconut milk, and mix well until it is smooth and well-incorporated.
- Add stock, remaining coconut water from can of coconut milk, and lemongrass stalks.
- Simmer for 10 minutes, season with pepper, soy sauce, lime juice, and top with chopped or sliced Thai chilies.
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