Thai Coconut Chicken Soup
Try this Thai Coconut Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- 1 onion, chopped
- 2 garlic cloves minced
- 3 tablespoons fish sauce
- juice from 1 lime
- 2 tablespoons unrefined coconut oil
- 1 3- inch piece of ginger peeled and sliced into big chunks for easy removal*
- 1/4 teaspoon crushed red pepper (optional) or sriracha or red c 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
- 1/2-1 pound boneless skinless chicken breast pounded and thinly sliced
- 1 14- ounce can coconut milk (i like native forest or natural valu
- 4 cups homemade chicken stock light vegetable stock or water
- 1 large baby bok choy sliced thin
- a handful of mushrooms (any type) sliced thin
- 1/4 cup fresh cilantro chopped (also a little mint and/or basil is nice, too)
- Carbohydrate 17.6782765809431 g
- Cholesterol 7.2 mg
- Fat 2.89785000000384 g
- Fiber 0.0824999991118478 g
- Protein 6.8780250013904 g
- Saturated Fat 0.773055000000851 g
- Serving Size 1 1 -6 (274g)
- Sodium 1385.99000211455 mg
- Sugar 17.5957765818312 g
- Trans Fat 0.208022500000951 g
- Calories 124 calories
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.
