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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Published on October 24, 2011