Coconut Thai Chicken Soup
Ingredients
- ½ medium onion chopped fine
- 2 cloves garlic minced
- 1 tbsp. coconut oil
- 2 cup chopped uncooked chicken breasts or cooked rotisserie chicken
- 1 can whole coconut milk (not light)
- 3 cup chicken broth
- 1 tsp. freshly grated ginger
- 1 tbsp. Thai fish sauce
- 1 tsp. sugar (we love coconut sugar)
- Juice of 1 lime
- 2 cup steamed rice
- 1 tbsp. fresh basil leaves
- chili garlic sauce or red chili flakes
Instructions
- Sauté the onion and garlic in coconut oil in a medium pot over medium-high heat until the onions are translucent.
- Add uncooked chicken, chicken stock, coconut milk, and all seasonings except garlic pepper sauce and basil to the cooked onions. You may also add rotisserie chicken at this point if using that instead of uncooked chicken breasts.
- Simmer for about 15 minutes and reduce heat if the soup starts to boil.
- Place a spoonful of steamed rice into each individual serving bowl.
- Ladle soup into bowls and top with cut basil and garlic chili sauce, (optional).
Nutrition
Serving: 1 | Calories: 498kcal | Carbohydrates: 37g | Protein: 31g | Fat: 24g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 167mg | Potassium: 515mg | Fiber: 1g | Sugar: 5g
Servings: 4 persons
Calories: 498kcal
