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There is not much to say about this recipe…..it kinda speaks for itself. It’s simple and oh-so-flavorful. Warming. Filling but not heavy. A perfect fall soup….now that fall has arrived in Boulder 🙂
Thai Chicken Coconut Soup
by Debbie Steinbock
Ingredients:
2 Tbsp. coconut oil (or olive oil)
2 carrots, peeled and sliced
2 small zucchini, sliced into half moons
½ medium onion, minced
32 oz. organic chicken broth
1 can coconut milk
2 stalks of lemongrass, approximately 5” each
1 lb. natural chicken breasts, cut into small cubes
3 baby bok choy (or 1 large), white and green parts sliced
1 small bunch cilantro leaves, chopped
½ Tbsp. salt, or to taste
juice of 1 lime
Method:
- In a medium pot, add the coconut oil and sauté the carrots, zucchini, and onion until they become slightly browned—approximately 10 minutes.
- Add the chicken broth, can of coconut milk, cubed chicken breasts, and lemon grass stalks and bring to a boil; lower the heat, cover, and simmer for about 20-30 minutes, or until the chicken is no longer pink.
- Add the bok choy, cilantro, salt, and lime juice and cook for 10 more minutes, or until all the vegetables are tender and the chicken is thoroughly cooked.
- Alternately, you can add all the ingredients (except for the coconut milk) to a crock pot, set for 4-6 hours, and then stir in the coconut milk before serving. This is my preference and how I make this soup 95% of the time 🙂
