I love Thai food. So. MUCH. So when I saw this recipe in the Eat Fat Lose Fat book by Sally Fallon and Mary Enig., I jumped at it! An easy soup with Thai flavors that takes less than a half hour to prepare and cook? And, it tastes like something you would get in a good Thai restaurant? I’m all for it! It also fits very well into Paleo/Primal, Keto (ketogenic) or even a Whole30 plan
Tips for making Thai Coconut Chicken Soup
- If you don’t have fresh or bottled lime juice on hand, don’t let that keep you from making this soup. I didn’t have one (oh sometimes I wish we lived in California and had citrus trees in our yard) but it was still very good.
- The most important ingredient besides the coconut and the chicken broth is the fish sauce. I keep a large bottle of properly fermented (no MSG) fish sauce on hand in the fridge for dishes like this.
Advice on purchasing Fish Sauce: Look for a brand that has only these three ingredients: anchovy extract, water and salt. No hydrolyzed protein or anything like that (this is the hidden MSG). Some good brands that I know of are Red Boat, Squid Brand, Golden Boy, Tra Chang, and King Crab. Don’t buy the Three Crabs brand, as it’s more highly processed and has added MSG. If all else fails, I believe that the organic Thai Kitchen fish sauce does not have added MSG and it’s more readily available. For the other brands, try your local Asian market but also keep in mind that they have the MSG laden brands there as well.
- A good low carb ‘noodle’ replacement for this soup is fresh (or even canned) mung bean sprouts. Also you could add mushrooms, cooked cauliflower, or any leftover cooked veggies that you have in the fridge.
Coconut Chicken Soup
Serves 4 (for main course), about 2 quarts of soup
- 1/2 medium onion, chopped fine
- 2 cloves garlic, minced
- 1 Tablespoon coconut oil
- 1 can whole coconut milk – use high fat coconut milk not ‘lite’!
- 3 cups chicken stock
- 3/4 teaspoon crushed red chiles (or use Sriracha sauce)
- 1 teaspoon freshly grated ginger (sub 1/2 teaspoon dried ginger is fine)
- 1 teaspoon salt or 1 Tablespoon Thai fish sauce (I recommend the Red Boat brand – no MSG and naturally fermented)
- 1 teaspoon Sucanat, Rapadura, coconut sugar or equivalent low carb sweetener of choice
- Juice of 1 lime
- 1 Tablespoon fresh basil leaves (thai basil is perfect for this, but regular works good too), or cilantro if you like it
- 1 cup (or more) chopped cooked chicken meat or uncooked chicken meat cut into fine strips –OR– use shrimp instead
- several green onions, very finely chopped (optional)
- Sauté onion and garlic in the coconut oil in a medium pot over medium-high heat until translucent
- Add chicken stock, coconut milk, and all seasonings and simmer about 15 minutes, reduce heat if it starts to boil.
- Add the chicken and then bring soup back up to temperature, usually takes 5-10 minutes.
- Top each bowl of soup with basil and/or cilantro and garnish with the green onions.