Menu Enter a recipe name, ingredient, keyword...

Coconut Chicken Soup

By

A tasty, paleo-friendly soup-recipe borrowed from paleomusings.com, with a few changes of my own

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Garnish:
  • 1-2 lb boneless, skinless chicken
  • 4-5 cups chicken stock or water
  • 8 garlic cloves, minced
  • 1 t powdered ginger
  • 3 cans coconut milk (full fat)
  • small bunch of green onions, chopped
  • 2/3 cup lime juice
  • salt and pepper to taste
  • 3-4 stalks of lemongrass, cut into large chunks
  • 2 kaffir lime leaves
  • (lemongrass and lime leaves add great flavor, but not necessary if you don't have them on hand!)
  • Fresh chopped basil
  • Red pepper flakes

Details

Servings 4

Preparation

Step 1

Place chicken in large saucepan or Dutch oven, cover with stock or water. Bring to a boil.
Boil for about 20 minutes or until chicken is cooked.
Take the chicken out and shred it with a fork (or cube it if you're pressed for time.)
Add garlic, powdered ginger, coconut milk, green onions, lemongrass, kaffir lime leaves, salt and pepper. Stir.
Add chicken back to soup.
Bring to a boil then simmer for 20-30 minutes.
At the end of cooking, stir in lime juice.
Serve topped with basil and red pepper flakes.

This soup can also easily be made with shrimp or other seafood, or other protein such as tofu. Enjoy!!

You'll also love

Review this recipe

Coconut Rice with Green Onions French Coconut Pie