Thai Chicken Soup

Thai Chicken Soup

I am in love with this soup, literally in love. Why is it that Thai food is just so delicious? I think because it’s so fresh, light, full of flavour and who doesn’t love coconut milk? Thailand is one place I have yet to travel but I am dying to visit it one day, I think when the kids get a little older I will take them on an excursion. Dreaming…

I made this soup entirely grain free and detox friendly. The flavour is only compromised slightly because I left out fish sauce that you usually find in Thai food. Fish sauce is not detox friendly but anchovy paste is so I substituted. I loaded this soup with broccoli, spinach, carrot, bell pepper, garlic, ginger, snap peas and cilantro but you can use any combination of vegetables you like.

This is a really quick soup to put together last minute and packed full of nutrients. Turmeric gives the soup it’s color and I love turmeric for its powerful anti-inflammatory properties. Ginger and garlic of course are always good for digestion and fighting colds and flus.

I will probably be eating this all week because it looks like the weather is demanding warm, comforting bowls of Thai Chicken Soup. Enjoy!

Thai Chicken Soup

Serves 2

  • 1 tablespoon coconut oil
  • 12 oz. boneless, skinless chicken breasts, sliced into bite sized pieces
  • ½ liter chicken broth
  • ¼ cup coconut milk (more if you like)
  • 1 tablespoon Thai green curry paste
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon anchovy paste
  • 1 tablespoon freshly grated ginger
  • 1  garlic clove, minced
  • 1 red or yellow bell pepper, thinly sliced and halved
  • 1 carrot, sliced
  • 1 large handful of spinach
  • ½ cup snap peas, halved
  • 1 cup broccoli, cut into florets
  • Cilantro for garnish (or Thai basil)
  • 1 green onion for garnish
  • Lime wedges
  1. In a medium pot, heat the coconut oil and add the chicken. Season the chicken with sea salt and freshly cracked pepper. Brown on all sides and remove from the pot to a plate while finishing the rest of the soup.
  2. Add the bell pepper, carrot, snap peas and broccoli to the same pot along with a little more coconut oil. Sauté the vegetables until slightly crisp still, depending on heat this will take around 3 – 4 minutes. Add the garlic and ginger, anchovy paste, green curry paste, curry powder, turmeric and sauté for another 2 minutes.
  3. Add in the chicken broth and bring up to almost a boil. Stir in coconut milk, cooked chicken, spinach and taste for seasoning. Add salt and pepper to taste.
  4. Serve in large bowls and garnish with cilantro or basil, green onion and a lime wedge.