Thai Chicken Soup with Coconut Milk -Two recipes in one! Use full fat coconut milk and don't drain the fat on the stock. I love the name! Fighter Stockings, Thai Chicken Soups, Weights Watchers, Watchers Thai, Flu Fighter, Coconut Milk Recipes, Fighter Thai, Soups Stew, Basic Recipes
|2 cups||Chicken breast|
|1 piece||Ginger, root|
|1 bunch||Scallion greens|
|1 Handful||Thai basil leaves and/or cilantro, leaves|
|1 14.5-ounce can||Coconut milk, light|
|8 cups||Flu fighter chicken stock|
|1 1/2 tbsp||Fish sauce|
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|
This Thai-inspired Coconut Chicken Soup Recipe makes a wonderful bowl of soup with the flavor combination of ginger, lemongrass, coconut milk and a bit of spice.
Thai Chicken Soup Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger, and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender. Stir in broth, coconut milk. lime juice, and Thai seasoning. Bring to boiling; reduce heat.
Inspired by a cozy little grill just down our street, this Thai chicken salad with peanut dressing is fresh, crisp and bursting with amazing flavor. It's a favorite!!!