Recipe: Coconut Chicken Soup

This was a go-to dish for me even before going Primal. It’s easy, quick, and super satisfying.

This was my template, but the recipe lends itself so well to substitutions and change-ups. It’s probably been different every time I’ve made it. In previous incarnations, I’ve added carrots, snow peas, red pepper, sweet potato. So follow mine to the letter or veer off into your own territory, I’m not sure there’s anything you can do to mess this up. Well, besides adding pasta or something.

Coconut Chicken Soup

8 boneless, skinless chicken thighs, diced (about 2 lbs.)

kosher salt and fresh ground pepper, to taste

1 Tbsp. coconut oil or fat of choice

8 oz. mushrooms, sliced

2 cups Swiss chard, sliced into ribbons (or baby spinach)

2 Tbsp. lemongrass

2 Tbsp. ginger, minced

1 can coconut milk

3 cups chicken broth

2 Tbsp. fish sauce

1 tsp. chili-garlic sauce (I used Sriracha)

1 lime, zested and juiced

1 bunch green onions, sliced

1/4 cup basil, chopped

1/4 cup cilantro, chopped

1) In large saucepan over medium-high heat, melt coconut oil. Add chicken pieces and lightly sprinkle with S&P. When pieces are halfway cooked, about 3 minutes, stir in mushrooms and chard. When mushrooms are no longer dry, add lemongrass and ginger, stirring until fragrant, about 1 minute. Pour in coconut milk, chicken broth, fish sauce, chili-garlic sauce, and lime zest. Reduce heat to medium-low and allow to simmer for 20 minutes.

2) Just before serving, stir in lime juice, green onions, basil, and cilantro. Ladle into bowls and bon appetit!

Serves 4.

NOTES: Helpful tip for the green onions—leave a rubber band around the dark green tops. It helps hold them in place for faster, safer slicing.


6 Responses to “Recipe: Coconut Chicken Soup”

  1. I’ve never seen that jarred lemongrass before, where did you get it?

    • Found it in the “Asian” section of a grocery store here. It’s by Roland brand, in case it’s available online. I once also saw a tube of pureed lemongrass in the produce department, but haven’t been able to track that down again. It doesn’t beat the real stuff, but it’s nice to have around.

  2. Looks great! Careful of the lemongrass (or any herb) in a tube from the produce section. I’m dairy-allergic, and found out the hard way that they sneak casein (milk) protein in those tubes of herbs. Argh! Why?!

  3. Have you frozen this soup after you’ve made it? Wondering how it’d fare?

    • Ooh…good question. I haven’t, but I can’t imagine any reason why it wouldn’t freeze well. I’ve frozen other soups with coconut milk in them, and they do just fine. Let me know if you do!

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