This longtime favorite on our blog is one of those recipes that has truly stood the test of time in our kitchen. It’s the kind of meal you can make ahead, let simmer slowly, and come home to feeling nourished and cared for.
I’ve included both stovetop and crock pot versions, but the slow cooker is my go-to. It’s effortless, deeply flavorful, and perfect to have waiting at the end of a long workday.
The flavors are gentle yet deeply satisfying, with coconut milk adding just the right touch of richness. Filing without feeling heavy.
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 – Stovetop
- In a medium pot, heat the coconut oil over medium heat. Add the carrots, zucchini, and onion and sauté until slightly softened and lightly browned, about 8–10 minutes.
- Add the chicken broth, coconut milk, cubed chicken, and lemongrass stalks. Bring to a gentle boil, then lower the heat, cover, and simmer for 20–30 minutes, or until the chicken is cooked through.
- Add the bok choy, cilantro, salt, and lime juice. Simmer for another 10 minutes, until the vegetables are tender and flavors are well combined.
- Remove the lemongrass stalks before serving. Adjust seasoning as needed.
Method – Crock Pot
- Add all ingredients except the coconut milk, cilantro, and lime juice to the crock pot.
- Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and fully cooked.
- Stir in the coconut milk, cilantro, and lime juice just before serving.
- Remove the lemongrass stalks, taste, and adjust salt if needed.
