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Thai Creamy Coconut Chicken Soup2
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5 from 3 votes

Thai Creamy Coconut Chicken Soup

Creamy, comforting and nutrient dense soup!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Soup
Servings: 2 people
Calories: 859kcal
Cost: $6

Equipment

  • soup pot
  • kitchen scissors
  • instant pot (optional)

Ingredients

For the soup:

To garnish:

  • 1 pinch red pepper flakes omit if you cannot tolerate nightshades or are doing AIP
  • 1 pinch fresh parsley

Instructions

For the soup:

  • In a tall soup pot, add the olive oil over medium heat.
  • Over the pot, cut the chicken breasts into 1 inch pieces using kitchen scissors, if you do not have a pair, buy them! I have 5 pairs and use the all of the time in my kitchen. But if you do not have a pair, chop up the chicken with a knife.
  • Once the chicken is added to the pot, mix around for 3 minutes.
  • Add the yellow onions, ginger, and red pepper flakes (if tolerated to the pot) and sauté for 3 minutes.
  • Add the remaining ingredients to the pot: coconut cream, mushrooms, bone broth, lemon, and fish sauce.
  • Simmer for 7 minutes on medium heat.

Intant pot option:

  • Place all ingredients in the instant pot, with adding the liquid first. Then, add all other ingredients. Click pressure cook for 8 minutes.

Notes

Storage: This recipe can be stored in the refrigerator for up to 5 days in an air tight container. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 2 servings. 
Servings: This recipe should yield 2 servings. 

Nutrition

Serving: 1bowl | Calories: 859kcal | Carbohydrates: 16g | Protein: 47g | Fat: 72g | Saturated Fat: 59g | Cholesterol: 109mg | Sodium: 936mg | Potassium: 1492mg | Fiber: 5g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 5mg