Thai Chicken Soup

READY IN 30 MINUTES

SERVES FOUR TO SIX

INGREDIENTS

To keep it interesting you can add shrimp instead of chicken, or substitute a vegetable in place of mushrooms. Buy a rotisserie chicken or make your own.  

  • 1 tablespoon coconut oil 

  • ½ yellow onion, diced 

  • 2 garlic cloves, smashed 

  • 2 teaspoons minced ginger, about 2 inches 

  • 2 small lemongrass stalks, halved, about 0.5 ounces 

  • 1 jalapeño, halved 

  • 2 teaspoons Red Thai Curry Paste 

  • 4 cups chicken Bone Broth 

  • ½ teaspoon real salt 

  • 4 cups unsweetened full fat canned coconut milk 

  • 3 cups shredded cooked chicken 

  • 8 ounces white mushrooms, sliced 

  • 3 tablespoons lime juice 

  • 2 tablespoons coconut sugar 

  • 1 ½ tablespoons Red Boat Fish Sauce 

GARNISH (optional) 

  • 3 green onions, sliced 

  • Chopped cilantro 

PREPARATION

  1. In a large stainless steel pot, heat coconut oil over medium heat. Add onion, garlic, ginger, lemongrass, jalapeno and red curry paste. Cook until onions are translucent, stirring f requently, about 5 minutes. 

  2. Add Bone Broth and bring to a boil. Reduce heat to medium low and simmer for 15-30 minutes, the longer you allow, the deeper the flavors will be. 

  3. Strain out all ingredients leaving only the broth mixture. Add in the salt, coconut milk, shredded chicken, and mushrooms. Simmer for about 5 minutes or until mushrooms are cooked. 

  4. Add lime juice, coconut sugar, and fish sauce, stirring until well combined. Let simmer for about 2 minutes, top with green onions and cilantro and enjoy!