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Thai coconut soup - Dr. Axe

Thai Coconut Soup with Chicken


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  • Author: Dr. Josh Axe
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Gluten Free

Description

This will be one of the more flavorful, satisfying soups you will make. It’s packed with healthy fats from coconut milk, protein from the chicken thighs, a punch of spicy flavor from red curry paste and some chili peppers, and the nutrition of numerous vegetables plus a lemongrass- and ginger-infused broth.


Ingredients

Scale
  • 4 cups low-sodium chicken bone broth (or regular broth)
  • 2 stalks fresh lemongrass, cut in half and smashed
  • 1 medium knob of ginger, peeled and coarsely chopped
  • 12 bird’s eye chili peppers, optional
  • two 13.5-ounce cans coconut milk
  • one 4-ounce jar Thai red curry paste
  • 2 tablespoons grass-fed butter or coconut oil
  • 2 pounds boneless skinless chicken thighs, chopped
  • 2 red onions, chopped
  • 2 large Japanese sweet potatoes, diced
  • 1 head broccoli, chopped
  • one 13.5-ounce can bamboo shoots, drained
  • 1 bunch scallions, chopped
  • juice of two limes

Instructions

  1. In a large pot or dutch oven, bring the broth, lemongrass, ginger, and optional chili peppers to a boil over medium-high heat. Decrease heat to medium-low and simmer while you prepare the rest of the ingredients.
  2. In a medium pot, heat the coconut milk to a low boil over medium-high heat. Add the red curry paste and whisk to combine until smooth and fully incorporated. Turn off heat and set aside.
  3. In a large skillet, heat the butter or oil over medium heat. Once the butter is melted or the oil is shimmering, add the chicken thighs and cook for 5 minutes, stirring occasionally. Add the onions and sweet potatoes and cook 5 minutes more. Turn off heat and set aside.
  4. Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard.
  5. Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Simmer for 10 minutes.
  6. Turn off the heat and add the scallions and lime juice. Stir, cover and allow the soup to rest for 10 minutes to allow the flavors to marry.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Soups, Main Dishes
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 bowl (575g)
  • Calories: 505
  • Sugar: 9.4g
  • Fat: 32.9g
  • Saturated Fat: 24.6g
  • Unsaturated Fat: 5.3g
  • Trans Fat: 0g
  • Carbohydrates: 28.7g
  • Fiber: 10.2g
  • Protein: 30.6g
  • Cholesterol: 106mg