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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Published on September 19, 2011

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5 Comments

Sharla February 22, 2012 at 4:50 pm - Reply

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.

Kathleen February 22, 2012 at 11:48 am - Reply

Perhaps instead of the bouillon cubes and the 2 cups of water, you could just substitute 2 cups organic chicken broth?

Sharla October 2, 2011 at 9:06 pm - Reply

About the chicken broth: I found Herb Ox that does not have MSG. I was very excited when I found it!

Nancy September 24, 2011 at 5:28 am - Reply
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Sounds yummy
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AshleyRoz September 19, 2011 at 5:30 pm - Reply

How do you find chicken Bouillon without “natural flavors” or other hidden sources of MSG.

Thai Chicken Coconut Soup