Thai Coconut Chicken Soup Recipe

November 26, 2018
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If chicken soup is good for the body and the soul, then this easy Thai coconut chicken soup takes the goodness to a whole new level. It’s packed with healthy fats from coconut milk, a punch of spicy flavor from red curry paste and some (optional) chili peppers, and the nutrition of numerous vegetables plus lemongrass- and ginger-infused broth. Believe me, this soup will have you saying, “More, please!” And you will be in luck, because this recipe makes enough for a crowd.

Ingredients:

  • 4 cups low-sodium chicken broth
  • 2 stalks fresh lemongrass, cut in half and smashed
  • 1 medium knob of ginger, peeled and coarsely chopped
  • 1–2 bird’s eye chili peppers, optional
  • three 13.5-ounce cans coconut milk
  • one 4-ounce jar Thai red curry paste
  • 2 tablespoons grass-fed butter or coconut oil
  • 2 pounds boneless skinless chicken thighs, chopped
  • 2 red onions, chopped
  • 2 large Japanese sweet potatoes, diced
  • 1 head broccoli, chopped
  • one 13.5-ounce can bamboo shoots, drained
  • 1 bunch scallions, chopped
  • juice of two limes

How to Make This Thai Coconut Chicken Soup Recipe

Getting hungry yet? Grab a large soup pot, and let’s get started!

Thai coconut chicken soup step 1 - Dr. Axe

You’ll begin by bringing some chicken broth to a boil in your large pot along with a couple lemongrass stalks, some ginger root, and the optional bird’s eye chili peppers. If you can’t find the Thai peppers, you can substitute fresh jalapeños.

Never cooked with fresh lemongrass stalks before? Never fear. They’re easy to prep: chop off the root end and discard; chop off the leaves (you can save these to make a delicious tea); remove any dry layers from the outside of the resulting stalk, which should be whitish-green and about the size and length of a pencil. Chop the stalks in half and smash them with a rolling pin to break them down and release even more of the essential oil and flavor.

While the broth is simmering, grab a medium pot and bring the coconut milk to a low boil over medium-high heat. Once it’s bubbling, whisk in the red curry paste until it’s incorporated. Then turn off the heat and move this pot to the side.