Thai Coconut Chicken Soup
You know I love a good bowl of soup any time of year, but especially in the winter. I also love quick & simple meals that are full of flavor.
That’s why I created this Thai Coconut Chicken Soup. It has tons of nutrient dense foods, it is perfect in the flavor category & it’s done in about 30 minutes start to finish.
You can use leftover chicken, a rotisserie chicken or pre-made chicken breast from the store in this soup, which makes it even better because it saves cooking time!
Thai Coconut Chicken Soup
ingredients
3-4 cups chicken breast, cooked & chopped
6 cups broccoli, chopped into small pieces
1 bunch of green onions, chopped
2” piece of ginger, peeled & finely diced
2 cups chicken broth
1 can full fat coconut milk
3 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon lime juice
2 teaspoons chinese 5 spice
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
handful of thai basil* (cut into chiffonade strips)
*use regular basil if you can’t find thai basil
directions
put the olive oil & sesame oil in an medium size stock pan. add in the broccoli & saute until it’s tender but still crisp.
add in the ginger & continue cooking 1 minute. pour in the chicken broth, coconut milk & lime juice. add in the green onions & seasonings. cook over low-medium heat 10 minutes allowing the soup to have a slight boil on the edges of the pan but not at a full boil.
add in the chicken & continue cooking 5 minutes or until chicken is thoroughly heated. turn off the heat & stir in the basil. allow to sit for a couple of minutes to wilt.
serve as is or over brown rice if desired.
