Gut - Thai Coconut Chicken Soup

(Serves 2-4) 

A few spoonfuls of coconut oil
2 garlic cloves, minced
1⁄2 red onion, chopped
1 jalapeño, seeded and minced (use less if you are sensitive to spice) 
2 cans coconut milk
4 cups vegetable or chicken broth
2 inch chunk of ginger, grated
Zest and juice of 1 lime
2 stalks lemongrass, cut into chunks and bruised with the back of a knife to bring out flavors
3-4 tablespoons fish sauce (Red Boat brand is great), start with less and add to taste 
1 pound chicken, sliced thinly
1 cup of mushrooms chopped
Dash of Stevia
8 cherry tomatoes
Fresh cilantro chopped for garnish
Wheat-free tamari to taste

Melt coconut oil in a soup pot.  Add jalapeño, onions and garlic and saute until fragrant (a couple of minutes).  Add in coconut milk, broth, ginger, lemongrass, lime zest, fish sauce and chicken to the soup pot.  Simmer for 15 minutes.  Add the mushrooms, lime juice, dash of stevia and tomatoes to the pot.  Simmer for an additional 5 minutes.  Garnish with cilantro.  Splash of wheat-free tamari if additional salt is desired. 

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