Thai Creamy Coconut Chicken Soup
Creamy, comforting and nutrient dense soup!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course, Soup
Servings: 2 people
Calories: 859kcal
Cost: $6
soup pot
kitchen scissors
instant pot (optional)
To garnish:
- 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.
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.
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