The Easy Way to Make Thai Coconut Chicken Soup

Thai Chicken Coconut Soup

A raging headache and sinus pressure was illiciting some really specific cravings in me this morning. Many times it is Mexican food, but today, it was this Thai Chicken Coconut Soup. Similar to Tom Gha, it is shredded chicken in a base of coconut milk and chicken broth with a heavy dose of lime juice to make it slightly tart and while it didn’t end my symptoms, it sure fulfilled the craving for something hot, spicy and soothing.

Tom Gha vs. Thai Chicken Coconut Soup

If you have been to a Thai restaurant, chances are you have had Tom Gha. It is a soup typically served in a large bowl with a flame in the middle. It has tons of Thai basil, lemongrass and galangal which make it spicy and very aromatic. Since this was a last minute craving and I don’t have an Asian market out here in the country, I had to make do with what I had. Here is what I did differently from the more traditional type recipe.

• Lime juice and zest instead of lemon grass

• Fresh ginger instead of galangal

• I added garlic for its therapeutic benefits with sinus issues.

• Tom Gha is sparse on vegetables because it is meant to be part of a multi-course meal. To make it a more hearty and well rounded lunch I added carrots, shallots, green onions and peppers.

• I threw ina few fresh jalapenos because I was craving the spice of them to help with my sinus pressure.

• I used Thai basil even though cilantro is more traditional because I had lot from my garden

Is Thai Chicken Coconut Soup Good for Colds

Let me preface this by saying, I'm not a medical professional. That said, with the broth, spices, jalapenos and ginger, you will most likely get some benefit from this soup. All of these ingredients have major health benefits and are nutrient rich so it certainly can't hurt you.

Yield: 4

Author: Christi Flaherty

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Thai Coconut Chicken Soup

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Feel free to add any other vegetables you would like. Spinach and mushrooms are more traditional and can be used instead of, or along with the veggies below to bulk up the soup and give it even more nutritional value.

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Ingredients

• 6 cups chicken broth (preferably bone broth)
• 8 thin slices ginger, smashed
• 1 tbsp minced garlic
• 3/4 cup chopped red pepper
• 3/4 cup chopped shallot
• 3 carrots thinly sliced
• 1 jalapeno, thinly sliced, optional
• 3 cups shredded chicken
• 1 can full fat coconut milk
• 2 tbsp maple syrup, leave out for Whole30
• Zest of two limes
• 1/4 cup lime juice
• 1 tsp salt (or to taste)
• 1 cup Thai basil, regular basil or cilantro leaves

Instructions

1. Bring the chicken broth and ginger to a boil then lower heat and simmer for 15-20 minutes.
2. Remove ginger then add garlic, peppers, shallots and carrots. If the chicken is cold, you can add it now so it can get saturated with the flavors and warm with the soup.
3. Once the veggies are soft, add the chicken, if you didn’t earlier, coconut milk, maple syrup, lime zest, lime juice, salt and half the basil or cilantro leaves.
4. Taste and add more lime juice or salt to taste.
5. Serve with extra basil or cilantro.

https://www.realfoodsanity.com/thai-coconut-chicken-soup

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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