I love soup. To me, it doesn’t have seasons — I’ll gladly enjoy a piping hot bowl of tomato bisque or veggie soup on a warm summer day. (Ask my boyfriend. I used to have soup every. single. day. at work a few summers ago. And I’m talking 100-degree Cleveland days. There’s just something so comforting about it that I can’t resist!)
There is definitely something much more satisfying about curling up with a hot bowl of chicken soup on a chilly fall night or when recovering from a cold. Admittedly though, my love of soup does not extend far beyond simply enjoying it every chance I get — I haven’t experimented much in the kitchen (yet!) with broth-based recipes. But that’s about to change. A recent meal from a local Thai restaurant (Mai Thai Portland) sparked a new creative endeavor in me, and I decided to embark on the mission of recreating one of my favorite meals — Tom Kha Gai (a traditional Thai dish made with coconut milk, broth, chicken or tofu, and veggies). So I set out with a flavor profile in mind and visions of Thai Coconut Chicken soup somewhere in the distant future. With one try and a whole lotta love, I created paleo-friendly Thai Coconut Chicken Soup with just a handful of ingredients and loads of delicious flavor.
You can easily spice up this mild soup with chili paste or hot sauce (if desired), or simply enjoy the silky coconut flavor with a hint of fresh lime and cilantro — a hearty and filling meal on its own. I’m already looking forward to curling up with this during the cold Portland winter months and sharing it with family and friends on a chilly evening. And in the meantime, this is just the beginning of my soup-filled adventures in the kitchen. More to come soon! (Stay tuned by subscribing to our weekly newsletter here.)
- 8 cups chicken broth
- 2 tbsp lemon grass (I use paste, but sub in fresh, chopped lemon grass if desired)
- 6" fresh ginger, peeled
- 1 lb of chicken (sliced into 1" pieces)
- 1/2 lime, juiced
- 1 cup crimini mushrooms, sliced
- 6 oz of bok choy (washed)
- 1 tbsp fresh cilantro, chopped
- 1 1/2 tbsp fish sauce (I recommend Red Boat)
- 2 tbsp coconut aminos
- 1-13.5 oz can of coconut milk
- In a large pot over high heat, boil the chicken broth, lemon grass, and peeled ginger.
- Once broth starts to boil, reduce heat to medium-low and let simmer for 8-10 minutes.
- Strain to remove solids then, put the pot back on the stove. Add in the sliced chicken and fresh lime juice. Bring to a boil.
- Once the broth starts to boil, reduce heat to medium. Add in mushrooms. Simmer for 10 minutes.
- Add in bok choy. Continue stirring broth while it cooks, for another 10 minutes or so.
- Lastly, add in the cilantro, fish sauce, coconut aminos, and coconut milk. Simmer for 5 minutes.
- Soup is done once the chicken is fully cooked and flavors have yielded a delicious combination of coconut, lime, and cilantro.
- Serve hot, topped with fresh cilantro and lime juice.
- I prefer to cook the soup with whole slices of bok choy, but feel free to chop if you prefer smaller pieces. If spicier flavor is desired, add in Thai chili paste or siracha for an extra burst of flavor. Make sure to double check the ingredients list of the chili paste, as some brands may include lemon grass. If this is the case, I recommend reducing the amount of lemon grass (to 1 tbsp) or removing altogether.
More soup recipes!