Soups and stews are the perfect food for cooler weather. We love foods like my Super Fast Lentils or this Creamy Root Vegetable Soup to warm us on chilly nights. So thrilled to have Susan Brownfield from The Natural Singer to share her recipe for Thai Coconut Chicken Soup with us. I suspect it will be a new favorite of ours!
Many families have a go-to soup recipe. The go-to recipe in our home is Tom Kha Gai or Thai Coconut Chicken Soup.
Not only is it absolutely delicious, but it can be made very quickly and there is really no special skill required to make it. There are no fancy kitchen tools needed, nor any whisking or pureeing of any sort. It’s just a dump-it-in-and-cook-it type of recipe.
When I am short on time, this is precisely my kind of cooking. If you are a fan of Thai food or are just in the mood to try something tangy and delicious, this is a soup that does not disappoint.
This soup is also a nutritional powerhouse. My version varies from the traditional because I use a nourishing homemade bone broth for the base.
It is also infused with galangal and lemongrass. Galangal is a wonderfully pungent rhizome related to ginger family. Lemongrass is fragrant and lends a tangy flavor. They both have amazing benefits!
In fact, I want to say that this soup has contributed to our family being cold-free for some time now.
Here are some of the reasons why:
Benefits of Galangal
Helps relieve stomach discomfort due to inflammation (Source)
Promotes Blood Circulation (Source)
Helps relieve diarrhea (Source)
- Helps reduce free radicals (Source)
Increases sperm motility (Source)
Benefits of Lemongrass
- Promotes blood circulation (Source)
Good source of antioxidants and flavonoids
Gentle detoxifier (Source)
- Help support body to heal respiratory disorders (Source)
- Might lower cholesterol (Source)
My husband and I are currently doing a candida cleanse and this soup is one that we can have with little modification.
Let’s get cooking!
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This Low Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter! It's paleo, gluten-free, and dairy-free too!
- 2 chicken breasts (use pre-cooked chicken to save time)
- 1000 ml or 4 cups of coconut milk (See Easiest Homemade Coconut Milk)
- 2-3 kaffir lime leaves (these can be dried or fresh. See notes for substitution.)
- 2 tbs or 5 grams of freshly cut lemongrass
- use about 1-2 inches of fresh galangal cut into thin slices (See notes for substitutions.)
- 2-3 cups of homemade bone broth (or chicken stock) (if you would rather purchase your bone broth instead of making it, here's a great place to buy it.) In a pinch use Vegetable Broth Powder.
- 1 tbs or 15 ml of quality fish sauce
- 1 large red pepper
- 1 cup of frozen peas (use green beans or another non starchy vegetable for a low carb option)
- fresh cilantro to garnish
- 1 cup of fresh sliced mushrooms
- Juice of 1 fresh lemon (or 2 Tbsp. lemon juice, organic if possible.)
- red chili pepper paste or fresh chili pepper (optional)
- salt to taste
- Bring the bone broth in the pot to medium heat.
- Add the fresh galangal, lemongrass and kaffir lime leaves.
- While the broth is cooking, cut the chicken into bite-sized pieces and then add to the broth.
- Add the fish sauce and mushrooms. Add the coconut milk. Cut the large red pepper into strips and add to the soup.
- Stir all of the ingredients together.
- Cook medium to medium-low for 15-20 minutes checking periodically that the soup doesn’t boil over.
- Check the soup for taste. Add salt if needed.
- After the soup has cooked 15-20 minutes, add the frozen peas. Stir together.
- Ladle the soup into bowls. Garnish with fresh cilantro and chili paste to taste. This soup is traditionally paired with white rice, but you can opt for something grain-free like cauliflower rice.
For the galangal, a possible substitute is fresh young ginger.
This recipe is so easy to modify. There are times that I simply dump in our leftover vegetables and add them to the soup with great success! I’ve found eggplant is particularly yummy.