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Recipe 9 min read

Thai chicken coconut soup

A nourishing Thai-style chicken coconut soup loaded with vegetables, ginger, and lime, a one-pot dinner that freezes well for the week ahead.

Thai chicken coconut soup

A must in the colder months. Good fats, lean protein, and a pile of vegetables, easy to make, freezes by the portion, and my clients call it a family favourite. Add rice noodles to the bowl for a heartier version.

Ingredients

  • 800g boneless chicken thighs
  • 1 bunch spring onions, sliced
  • 4 cloves garlic, minced
  • 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 tablespoon fish sauce
  • 1 teaspoon lime zest
  • 1 lime, cut into 8 wedges
  • Fresh coriander and basil, minced
  • 2 tablespoons coconut oil
  • Chilli flakes, to taste
  • Salt and pepper

Method

  1. Heat the coconut oil in a large saucepan over medium heat.
  2. Cook the spring onions, garlic, and ginger, stirring frequently, until soft.
  3. Add the carrot, capsicum, and mushrooms. Cook until soft.
  4. Add the chicken, chicken stock, coconut milk, and fish sauce.
  5. Bring to a boil, then reduce to a simmer. Cook until the chicken is cooked through (15–20 minutes).
  6. Remove the chicken, shred it, and return to the pot.
  7. Add the lime zest, fresh herbs, lime wedges, salt, and pepper. Stir and remove from heat.
  8. Serve, garnished with an extra lime wedge per bowl. Sprinkle chilli flakes if you like a kick.
Written by
Steph Pearce
Women's health, nutrition & performance coach
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