This recipe was inspired by the coconut chicken soup recipe in Nourishing Traditions. It evolved out of several different batches that I made. I just kept adding ingredients into the soup pot and finally reached a combination that I was happy with.
This is a great soup to make now that winter is finally descending upon us (at least here in Denver). Both chicken broth and coconut are great remedies for colds. This soup warms you up and is so comforting when you feel a little under the weather.
P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition. If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!
Thai Chicken Coconut Soup
- 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
- 1 small Vidalia onion, chopped
- 3 large carrots, chopped
- 2 cups shredded chard or other greens
- 1 bunch green onions, chopped
- 1 lemon or lime, juiced
- 1/2 cup cilantro, chopped
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance — omit if autoimmune)
- 1 can organic coconut milk
- 1 quart chicken broth, preferably homemade
- sea salt to taste
In a large stockpot, cook the chicken in a little coconut oil. Cook until the chicken starts to brown and is cooked through. Add the chopped Vidalia onion, carrots and garlic. Sauté for 4-5 minutes and then add the ginger and chicken broth. Bring the soup to a low boil and let it simmer for about 25 minutes, or until the carrots are tender. Add the chopped chard, cilantro, lemon juice, green onions and coconut milk. Continue cooking for about 10 more minutes. Check for salt and adjust accordingly. Now, you’re ready to serve.
Feel free to adjust the ginger and red pepper flakes to taste. I find that I like a lot of ginger and pepper in mine, so when I make it, I probably end up with closer to two tablespoons of ginger and 1 tablespoon of red pepper. If you want it a little less strong, just cut back those two ingredients.