Thai Coconut Chicken Soup Recipe

I realize we are getting out of soup-eating weather but  I guarantee, you won’t regret making this Thai Coconut Chicken Soup Recipe!

I originally made this soup almost 10 years ago when I first read Eat Fat Lose Fat.  I’ve made just a few changes to the original recipe and it suits us just right now.  One change I made is to not add the chili flakes to the soup pot since I have younger children eating it.  Plus instead of chili flakes, we use this….

Also let me say that this fish sauce is a must…

The fish sauce was in the original recipe but up until this past winter, I always used 1 tsp of salt instead.  Oh this makes  difference!  Find fish sauce if you can!

Lastly, we serve this soup with a bit of steamed rice to fill the bellies and I double this recipe for our family of 6.

Coconut Chicken Soup

Ingredients:

• 1/2 medium onion, chopped fine
• 2 cloves garlic, minced
• 1 Tbsp coconut oil
  
• 2 c. chopped uncooked chicken breasts
• 1 can whole coconut milk, (not light)
• 3 c. chicken broth
• 1 tsp freshly grated ginger
• 1 Tbsp Thai fish sauce
• 1 tsp sugar, (we love coconut sugar)
• Juice of 1 lime
• 1 Tbsp fresh basil leaves, (fresh is best)
• garlic pepper sauce (or red chili flakes)

Instructions:

1. Sauté onion and garlic in coconut oil in a medium pot over medium-high heat until translucent
2. Add uncooked chicken, chicken stock, coconut milk, and all seasonings except garlic pepper sauce and basil.  Simmer about 15 minutes, reduce heat if it starts to boil.
3. Top each bowl of soup with basil  and garlic pepper sauce.