Spicy Thai Chicken Coconut Soup

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Average Rating: 4.5 | Rated By: 12 users

A Spicy Thai Chicken Coconut Soup to warm your soul. This is a classic Thai soup made with lemongrass, ginger, garlic, coconut milk, tender chicken, fresh lime juice and plenty of fresh cilantro. I added vegetables such as savoy cabbage, mushrooms, green onions, and bell peppers for extra healthiness.

Thai food is all about freshness!

This delicious soup is all about freshness. Thai food is well known for fresh, healthy ingredients. Everything in this chicken coconut soup is cooked briefly, keeping the vegetables tender but firm to the bite. The Thai flavours come from lemongrass, garlic, fish sauce and ginger and classic Thai ingredient the coconut milk. The generous amount of fresh cilantro and lime juice set this soup apart from classic soups made with coconut milk.

If you are on the hunt for ethnic flavours, this diet-friendly, naturally gluten-free soup is a must try recipe. Quick and easy to prepare for light lunch or a starter for dinner. What I love about this spicy Thai chicken coconut soup is, you can have a fresh, delicious soup on the table in thirty minutes from start to finish. Enjoy!

Love Thai food? You must check out our entire selection of gluten-free Thai recipes. These recipes are gluten-free, delicious and super easy to prepare! My favourite recipe is the Salmon with Thai Coconut Cream Sauce.

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
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    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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