HEALTH GLUTEN FREE & LOW CARB SOUPS
Thai Chicken Soup
Photo and recipe ; Tracy Holly at the Cory Holly Institute
Thai Chicken Soup
The Thai people are among the world's great soup-makers. Thailand is a warm weather place and they like their soup piping hot and often incredibly spicy. Coconut milk tames the heat and combines deliciously with a hint of tart lime, salty fish or tamari sauce, and fiery chili paste. It’s the perfect exotic and mouth watering balance of flavors.
The beauty of this soup is that you can add more heat or tart or more soothing coconut milk. The broth is a smooth healing tonic. Serves 4
- 1 Tbsp coconut oil
- 1/2 cup celery, thinly sliced
- 1 cup onions, chopped
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- 1/4 cup cilantro, chopped
- 2 tsp freshly grated ginger
- 2 tbsp lemongrass, peeled and minced
- 2 cups filtered water
- 3 cups cooked shredded chicken breast
- 2- 8oz cans of light coconut milk (full fat is optional)
- Juice of one lime
- 2 Tbsp wheat free tamari sauce or fish sauce
- 1/4 tsp crushed red pepper flakes or chili sauce (add more if desired)
- 1/3 cup green onions, sliced
In a large heavy stockpot, add coconut oil until heated and then add celery, garlic and onions.
Sauté until the veggies begin to soften, stirring occasionally. Increase the heat to medium-high, add ¼ cup cilantro, ginger, lemongrass and mushrooms, cook for one minute, stirring frequently to avoid burning.
Pour in the water and increase heat to high. Bring to a boil and reduce to a simmer, cover, and cook about 10 minutes.
Add the chicken, coconut milk, lime juice, tamari or fish sauce, red pepper flakes.
Let simmer about 5 minutes. Garnish with fresh green onion and ¼ cup cilantro. Enjoy!
Add more lime for tartness; add more chili sauce and chili flakes for spiciness.
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