Spicy Thai Chicken Coconut Soup

Using Lemongrass, ginger and coconut milk brings out the flavours of Thailand in this delicious gluten-free healthy soup. If you are on the hunt for ethnic flavours, this diet friendly soup is a must try recipe. Quick and easy to prepare for light lunch or a starter


1 Tbsp. coconut oil
4 garlic cloves, minced
1 Tbsp. freshly minced ginger
1 cup sliced mushrooms
1 yellow bell pepper, thinly sliced
½ tsp. GF cayenne pepper
3 cups gluten free chicken broth
1 lemongrass stalk, cut lenghtwise in half
2 Tbsp. fish sauce
1 tsp. pure maple syrup
1 lb. skinless, boneless chicken thighs or breast, thinly sliced
1 cup thinly sliced organic savoy cabbage
½ cup diced organic green onions
2 cups full fat coconut milk
½ bunch organic cilantro, chopped
2 Tbsp. fresh organic lime juice
Sea salt to taste


In a medium pot saute garlic and ginger in coconut oil over low heat for 1 minute
Stir in mushrooms, bell pepper and cayenne pepper and cook for 3 minutes
Add chicken broth, lemongrass, fish sauce, maple syrup and chicken and simmer for 15 minutes
Add in savoy cabbage and cook for 2 more minutes
Add balance of ingredients, bring to boil and remove from the heat
Remove lemon grass and serve

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