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Thai Chicken Soup with Coconut Milk (& Flu Fighter Stock)

25 mins to make • Serves 6


2 cups Chicken breast


1 piece Ginger, root
1 Jalapeno
1 Lime
4 oz Maitake
1 bunch Scallion greens
1 Handful Thai basil leaves and/or cilantro, leaves

Canned Goods

1 14.5-ounce can Coconut milk, light
8 cups Flu fighter chicken stock


1 1/2 tbsp Fish sauce
1/2 tbsp Sriracha

Baking & Spices

1/4 tsp Turmeric, ground

Oils & Vinegars

1 1/2 tbsp Coconut oil, organic

Nuts & Seeds

1/2 tsp Cumin, ground


1 pound baby boy choy (I used Choy Sum but that is not easy to find), whites and greens separated and thinly sliced
The Lemon Bowl | Liz Della Croce

Thai Chicken Soup with Coconut Milk