Thai Chicken Coconut Soup

by Debbie Sarfati, Whole Nourishment

Ingredients:
  • 2 Tbsp. coconut oil (or olive oil)
  • 2 carrots, pealed and sliced
  • 2 small zucchini, sliced into half moons
  • 1 medium onion, minced
  • 32 oz. organic chicken broth
  • 1 can coconut milk
  • 2 stalks of lemongrass, cut into 5 pieces each
  • 1 lb. natural chicken breasts, cut into small cubes
  • 3 baby bok choy (or 1 large), white and green parts sliced
  • 1 small bunch cilantro leaves, chopped
  • 1 Tbsp. tamari
  • 1 Tbsp. asian fish sauce
  • juice of 1 lime
Method:
  1. In a medium pot, add the coconut oil and saute the carrots, zucchini, and onion until they become slightly browned, approximately 10 minutes.
  2. Add the chicken broth, can of coconut milk, cubed chicken breasts, and lemon grass stalks and bring to a boil; lower the heat, cover, and simmer for about 20 minutes, or until the chicken is no longer pink.
  3. Add the bok choy, cilantro, tamari, fish sauce, and limejuice and cook for 10 more minutes, or until all the vegetables are tender and the chicken is thoroughly cooked.


More recipes from Debbie

Did you know?

Kitchen Garden Day, August 24, 2008
International Kitchen Garden Day is a global celebration of delicious locally produced foods. It is an opportunity for people around the world to gather in their gardens and fields with friends, family, and members of their local communities to enjoy the multiple pleasures and benefits of locally-grown, home-cooked, organic foods. Kitchen Garden Day is coordinated by Kitchen Gardeners International.

Quotes

"In the present State of America our welfare and prosperity depend upon the cultivation of our lands and turning the produce of them to the best advantage."
~George Washington
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