Thai Soup is a delicious cold and flu busting treat for you this season. It’s loaded with anti-microbial nutrients from ginger, garlic, and onion to keep you and your family happy and healthy. For added immune support this holiday season, you can also incorporate lemon and turmeric into your diet.
Thai Chicken and Coconut Soup
- 1 lb . boneless skinless chicken breasts;
- 1 bunch scallions (, thinly sliced;)
- 1 red bell pepper (, sliced;)
- 4 garlic cloves (, minced;)
- 2- inch piece of fresh ginger (, peeled and finely chopped;)
- 1 large carrot (, peeled and shredded;)
- 1 jalapeño (, seeded and minced;)
- 1 cup shiitake mushrooms (, sliced;)
- 4 cups chicken stock;
- 1 can full-fat coconut milk ((14 oz.))
- 1 tbsp . fish sauce;
- 1 tsp . lime zest;
- Fresh minced herbs (, such as cilantro or basil;)
- Lime wedges ((for serving);)
- 2 tbsp . cooking fat;
- Sea salt and freshly ground black pepper to taste
- In a large saucepan, heat the cooking fat over a medium heat.
- Cook the scallions, garlic, and ginger, stirring frequently, until softened (about 5 minutes).
- Add the carrot, red bell pepper, jalapeño, and mushroom, and cook until softened (about 3-4 minutes).
- Add the chicken, chicken stock, coconut milk, and fish sauce.
- Bring the soup to a boil then reduce to a simmer and cook until the chicken is cooked through (15 to 20 minutes).
- Remove the chicken from the soup. Shred it into chunks and return to the pot.
- Stir in the lime zest, the fresh herbs, and salt and pepper to taste, and remove from the heat.
- Garnish each bowl with a lime wedge to serve.
- Courtesy of PaleoLeap
