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?

Farmers in 2002 earned their lowest real net cash income since 1940. Meanwhile corporate agribusiness profits have nearly doubled since 1990.

Quotes

"There seem to be but three ways for a nation to acquire wealth. The first is by war, as the Romans did, in plundering their neighbors. This is robbery. The second by commerce, which is generally cheating. The third is by agriculture, the only honest way, wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle, wrought by the hand of God in his favor, as reward for his innocent life and his virtuous industry."
~Benjamin Franklin
Google Analytics Alternative