Thai Chicken Coconut Soup

This Thai Chicken Coconut Soup is a must coming into the colder season. Full of good fats, lean protein and packed full of vegetables making this an easy to make, delicious and nutritious meal!

I love making this on a Sunday and freezing portions so I know I have plenty on hand to keep me going through the week, and my clients also rave about this recipe being a family favorite because of the zesty, delicious flavors and big serves.

You could also add a handful of rice noodles into the bottom of a bowl and add a ladle of soup over the top, nice wee treat during the week to change it up a bit. Feel free to add as many veges as you wish but don’t be fooled, this dish has good quality fats and is high in protein so it’s more filling than you think.

I hope you enjoy this recipe as much as I do, and of course, I always love hearing feedback so get in touch and let me know what you think.

Much love and health,

Steph xo

 

Thai Chicken Coconut Soup

800grams boneless chicken thighs

1 bunch spring onions, sliced

4 cloves garlic

1 red or green capsicum, sliced

2 inch piece of ginger, peeled
and sliced

1 large carrot, shredded

1 cup mushrooms, sliced

4 cups chicken stock

1 can full fat coconut milk

1 Tbsp fish sauce

1 tsp lime zest

1 lime cut into 8 wedges)

Fresh minced herbs, coriander & basil

2 Tbsp coconut oil

Chilli Flakes (Depending on how spicy you like it)

Salt & pepper to taste

 

Directions 

  1. In a large saucepan, heat the coconut oil over a medium heat
  2. Cook the spring onions, garlic, and ginger, stirring frequently until soft
  3. Add the carrot, capsicum, and mushrooms and cook until soft
  4. Add the chicken, chicken stock, coconut milk and fish sauce
  5. Bring the soup to a boil then reduce to a simmer and cook until the chicken is cooked through (15 – 20mins)
  6. Remove the chicken from the soup. Shred it and put it back in the pot
  7. Add the lime zest, fresh herbs, lime wedges, salt and pepper to taste, stir and remove from the heat
  8. Serve soup and garnish each bowl with an additional lime wedge to serve.
  9. Sprinkle chili flakes on top if you like a bit of a kick