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Thai Chicken Coconut Soup II photo
Thai Chicken Coconut Soup II
photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

  • 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
  • 1 small sweet onion, chopped
  • coconut oil
  • 3 large carrots, chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
  • 1 quart chicken broth, preferably homemade
  • 2 cups shredded chard or other greens
  • 1/2 cup cilantro, chopped
  • 1 lemon, juiced
  • 1 bunch green onions, chopped
  • 14 oz organic coconut milk*
  • salt to taste

In a large soup pot, brown the chicken and onions in a couple tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20-30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jessica, Denver, CO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Hi. Is this soup sweet like a thai soup or salty? Thanks - looks delicious either way. :) mikayla
# Posted By Mikayla Wilson | 11/1/11 4:01 PM
I made this tonight and it was WONDERFUL! not sweet at all , very savory and comforting.
# Posted By Kim Davis | 11/5/11 12:13 AM
Okay, in the directions it says to add the green onions in 2 separate places.. I made this and added them when it said to the first time, when I do it again I am going to wait and add them at the end. I don't think it will change much but the presentation.
# Posted By Kim Davis | 11/6/11 8:37 PM
I just made this and it was delicious. I added the sliced chard stems when I added the chicken stock. I used a whole bunch of chard and there was more than 2 cups, but I love chard. I also added the scallions at the end. This is a make again (and again and again) recipe. The next time I might consider adding some red bell pepper and some mushrooms, most likely shitakes. And lastly, I sprinkled on some coconut vinegar on it and I liked it.
# Posted By Rebecca B | 11/4/13 6:01 PM

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