This spicy chicken soup will transport your tummy to sunny Thailand. Made with nourishing coconut milk and bone broth, this soup is warming, satisfying, and healing.
Pair this recipe with Chestnut and Tofu Dumplings, Chaga Cinnamon Hot Chocolate and Gingerbread Fat Bombs for a hearty and healthy winter warm-up!
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Ingredients
2 chicken breasts (chopped into 1/2-inch pieces)
1 small shallot (chopped)
3 clv garlic (finely chopped)
1/2 inch piece of ginger (finely grated)
1/2 inch piece of tumeric (finely grated)
1 Thai chili (chopped)
2 stalks lemongrass
1 lime (juiced)
1 1⁄2 l chicken bone broth
400 ml coconut milk
1 T coconut oil
1 T soy sauce
pepper (to taste)
extra Thai chilies (for garnish)
Instructions
- Heat coconut oil in a Dutch oven and sauté garlic, turmeric, ginger, and Thai chilies over medium heat until the garlic begins to brown and spices are extremely fragrant.
- Add chicken pieces and cook until browned on all sides.
- Pour in the cream portion of the coconut milk, and mix well until it is smooth and well-incorporated.
- Add stock, remaining coconut water from can of coconut milk, and lemongrass stalks.
- Simmer for 10 minutes, season with pepper, soy sauce, lime juice, and top with chopped or sliced Thai chilies.
Yield
Cooking time
20 minutes
Preparation time
10 minutes
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