Last weekend, I was fortunate to celebrate my birthday with a Thai feast prepared out of Everyday Paleo’s Thai Cuisine by Sarah Fragoso herself! She made five of my favorite, delicious dishes in celebration of turning forty…(something).
Reminiscing over our weekend feast, yesterday I decided to continue the Thai food flavors by creating a recipe with what I had leftover in the fridge: Thai Basil, chicken, and cilantro. I also needed to use or freeze some homemade chicken broth I had made earlier in the week.
Inspired by the wonderful flavors of Thai food, the beautiful cooler Fall weather of the day Sarah’s cookbook and the need to use that chicken broth of mine, I decided to make soup!
I had all the ingredients to make a knock off of one of my favorite soups, Tom Kha Gai. So I threw everything together in hope for a quick lunch. Success!! It was so delicious, simple and easy, I needed to share it with you, because…THAI FOOD!!!
Thai Coconut Chicken Soup
- 1 pound boneless skinless chicken breast
- 1 quart - 1 4 cup homemade chicken broth (Here's a link to the recipe I use
- 2 tablespoons coconut oil
- 4 cloves garlic
- 1 bunch scallions dark greens sliced 1/2"thick, whites and pale greens thinly sliced
- 1 inch piece ginger peeled, finely chopped
- 1 cup shredded carrots I used Trader Joe's shredded carrots
- 1/2 large jalapeño with seeds thinly sliced feel free to use the whole jalapeño if you enjoy spicy or remove seeds if you prefer less heat
- 1 cup sliced button mushrooms
- 1 14 oz can coconut milk plus 1/4 cup of Trader Joe's coconut cream
- 1 tablespoons or more of fish sauce
- - sea salt
- 1 teaspoon small kaffir lime leaf or 1/2 lime zest
- 1 lime cut into wedges
- 1 small Thai Chili crushed
- - Thai Basil and Cilantro
- - lime wedges
- - Thai chili optional
Heat Oil in a large pot over medium-high heat. Cook garlic, green onion and ginger, until softened, about 3-4 minutes.
Add carrot, jalapeño and mushrooms and cook until softened, about 3 minutes.
Add chicken broth, chicken, coconut milk,coconut cream, kaffir lime leaf and fish sauce. Bring to a boil, reduce heat and continue cooking until chicken is cooked through, about 20 minutes.
Remove the chicken, transfer to a plate and set aside to cool.
Season soup with more fish sauce and/or sea salt if desired.
Shred chicken and return to pot, stir to combine.
Roll basil leaves together and slice thinly (chiffonade).
Top soup with fresh Thai Basil and Cilantro, a small amount of crushed Thai Chili and a lime wedge before serving.
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