Spicy Thai Chicken Coconut Soup

Using Lemongrass, ginger and coconut milk brings out the flavours of Thailand in this delicious gluten-free soup. This healthy soup takes only minutes to make and is also diet friendly.


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


Add coconut oil, garlic and ginger to a medium soup pot and sauté on low heat for one minute or until fragrant
Stir in mushrooms, yellow 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 the balance of ingredients, bring to boil and turn off the heat.
Remove lemon grass and serve

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