Thai Chicken Coconut Soup
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| Thai Chicken Coconut Soup |
| photo by recipe author |
Preparation Time: 30 minutes
Servings: 4-6
- 2 green onions
- 8 oz mushrooms
- 15 oz baby corn, drained
- 14 oz bamboo shoots, drained
- 1 pound chicken
- 2 tablespoons coconut oil
- 1 cup coconut cream concentrate plus 2 cups water
- 2 chicken bouillon cubes
- 1 teaspoon curry powder
- 1/2 tablespoon honey
- 2 teaspoon lemon juice
- Salt to taste
Chop onions, mushrooms, corn, and bamboo shoots into bite sized pieces. Chop chicken into bite sized pieces and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and sauté for 2 minutes.
Add remaining ingredients and bring to a boil. Simmer for 15 minutes.
Recipe submitted by Sharla, Nampa, ID
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| The average is oldaverage based on oldtotal votes. |
Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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How do you find chicken Bouillon without "natural flavors" or other hidden sources of MSG.
# Posted By AshleyRoz
| 9/19/11 5:30 PM
Sounds yummy
# Posted By Nancy
| 9/24/11 5:28 AM
About the chicken broth: I found Herb Ox that does not have MSG. I was very excited when I found it!
# Posted By Sharla
| 10/2/11 9:06 PM
Perhaps instead of the bouillon cubes and the 2 cups of water, you could just substitute 2 cups organic chicken broth?
# Posted By Kathleen
| 2/22/12 11:48 AM
Yes, I don't know why it never occurred to me to use chicken broth. You could even make your own by cooking the chicken in a bit of water.
# Posted By Sharla
| 2/22/12 4:50 PM
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