instant pot (optional)
- 1 pinch red pepper flakes omit if you cannot tolerate nightshades or are doing AIP
- 1 pinch fresh parsley
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.
ENJOY! I would be so greatly appreciative if you left a review and star rating in the comments section below, took a picture of your yummy soup and tagged me on instagram @alliannaschneider or shared the link to this recipe with a friend.
If you are doing the autoimmune protocol be sure to omit the red pepper flakes and lemon.
Creamy, comforting and nutrient dense soup!
Thai Creamy Coconut Chicken Soup
Amount Per Serving (1 bowl)
Calories from Fat 648
% Daily Value*
Saturated Fat 59g369%
Vitamin A 241IU5%
Vitamin C 9mg11%
* Percent Daily Values are based on a 2000 calorie diet.