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.


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When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

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