If chicken soup is good for the body and the soul, then this Thai Coconut Chicken Soup takes the goodness to a whole new level. It’s packed with healthy fats from coconut milk, Multi Collagen Protein, a punch of spicy flavor from red curry paste and some (optional) chili peppers, and the nutrition of numerous vegetables plus lemongrass- and ginger-infused broth. Believe me, this soup will have you saying, “More, please!” And you will be in luck because this recipe makes enough for a crowd.
Thai Coconut Chicken Soup
Time: 50 minutes
- 4 cups low-sodium chicken broth
- 1 scoop Multi Collagen Protein
- 2 stalks lemongrass, cut in half and smashed
- 1 medium knob of ginger, peeled and coarsely chopped
- 1-2 bird's eye chili peppers (optional)
- 3 cans coconut milk (13.5 oz)
- 1 jar Thai red curry paste (4 oz)
- 2 tablespoons grass-fed butter or coconut oil
- 2 pounds boneless skinless chicken thighs, chopped
- 2 red onions, chopped
- 1 large Japanese sweet potatoes, diced
- 1 head broccoli, chopped
- 1 can bamboo shoots, drained (13.5 oz)
- 1 bunch scallions, chopped
- 2 limes, juiced
- In a large pot or dutch oven, bring the broth, lemongrass, ginger, and optional chili peppers to a boil over medium-high heat. Decrease heat to medium-low and simmer while you prepare the rest of the ingredients.
- In a medium pot, heat the coconut milk to a low boil over medium-high heat. Add the red curry paste and Multi Collagen Protein, whisk to combine until smooth and fully incorporated. Turn off heat and set aside.
- In a large skillet, heat the butter or oil over medium heat. Once the butter is melted or the oil is shimmering, add the chicken thighs and cook for 5 minutes, stirring occasionally. Add the onions and sweet potatoes and cook 5 minutes more. Turn off heat and set aside.
- Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard.
- Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Simmer for 10 minutes.
- Turn off the heat and add the scallions and lime juice. Stir, cover and allow the soup to rest for 10 minutes to allow the flavors to marry.