Thai Coconut Chicken Soup
I saw “coconut milk soup” at a restaurant recently and I couldn’t get it out of my mind. At the restaurant I thought “hey, coconut milk! I can totally have that!”. So then I asked the waitress my standard 100 questions…any dairy, peanuts, soy, msg, spices/ peppers…and yep PEPPERS😒.
I don’t think it’s an exaggerations to say I was devastated. But after some experimentation at home...I got my soup! Totally worth the wait! It’s creamy and coconut-y without being too sweet. The bone broth gives a subtle “meaty” flavor to the base, not to mention loads of minerals and things the body loves! Of course the fragrance of the lemongrass is just amazing and adds a little something special to the cooking process. I hope you enjoy it as much as I did!
•4 cups bone broth
•4 cups full fat coconut milk
•3/4 tsp sea salt
•1/2 tsp ground ginger
•1/8 tsp garlic powder
•4 tbsp lime juice
•1/2 cup basil leaves
•1 stalk of Lemongrass
•3-4 cups shredded chicken, precooked.
•Green onion and lime slices for garnish
Use the back of a large, flat knife to press the lemongrass and crush it slightly. This will release the oils and allow it to infuse into the broth.
Use the back of a spoon to press the basil leaves, releasing their oil as well.
Combine all ingredients except chicken and garnish in a large pot.
Bring to high heat, then reduce to a simmer and cook for at least 1 hour. The longer it simmers, the more the oils get infused into the broth.
Use a slotted spoon to remove the basil and lemongrass (you can also use a fine mesh strainer).
Stir in the chicken just before serving.
Garnish with green onion and fresh lime.