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Spicy Thai Chicken Coconut Soup

Published: April 6, 2015 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 20 Minutes
Serves Serves 4
Spicy Thai Chicken Coconut Soup
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Average Rating: 4.5 | Rated By: 6 users

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

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Ingredients

  • 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. agave nectar
  • 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

    • Instructions

  • 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, agave and chicken and simmer for 15 minutes
  • Add 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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