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Thai Coconut Chicken Soup
Ingredients
- Ingredients:
- 1/2 medium onion, chopped fine
- 2 cloves garlic, minced
- 1 Tablespoon coconut oil
- 1 can whole coconut milk (see my Resources) – use high fat coconut milk not ‘lite’!
- 3 cups chicken stock
- 3/4 teaspoon crushed red chiles (or use Sriracha sauce)
- 1 teaspoon freshly grated ginger (sub 1/2 teaspoon dried ginger is fine)
- 1 teaspoon salt or 1 Tablespoon Thai fish sauce (I recommend the Red Boat brand – no MSG and naturally fermented)
- 1 teaspoon Sucanat, Rapadura, coconut sugar or equivalent low carb sweetener of choice – (see my Resources)
- Juice of 1 lime
- 1 Tablespoon fresh basil leaves (thai basil is perfect for this, but regular works good too), or cilantro if you like it
- 1 cup (or more) chopped cooked chicken meat or uncooked chicken meat cut into fine strips –OR– use shrimp instead
- several green onions, very finely chopped (optional)
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Directions
Preparation:
- Sauté onion and garlic in the coconut oil in a medium pot over medium-high heat until translucent
- Add chicken stock, coconut milk, and all seasonings and simmer about 15 minutes, reduce heat if it starts to boil.
- Add the chicken and then bring soup back up to temperature, usually takes 5-10 minutes.
- Top each bowl of soup with basil and/or cilantro and garnish with the green onions.
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