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Thai Chicken Soup

Screen Shot 2015-04-30 at 8.51.22 AM

Thai Chicken Soup
By: Gina Van Luven

Soup is a great way to warm up and sneak some vegetables into your diet. In the case of this Thai chicken soup, you also have the added benefit of coconut milk. Coconut milk is rich in protein, calcium, iron and electrolytes, which help hydrate the body. Coconut milk also contains lauric acid (found in mothers’ milk), which has anti-bacterial, anti-microbial, anti-fungal and anti-viral properties and helps maintain a healthy heart by keeping the arteries clean.

INGREDIENTS (Serves 4-6)

  • 4-5 chicken thighs, thawed & skinned
  • 2 cups water
  • 1 TBSP chicken bouillon or 1 bouillon cube
  • ½ cup peanut, almond or tahini butter
  • 1 can coconut milk
  • 1 medium onion, chopped
  • 1-2 carrots, thinly sliced or grated
  • 1 sweet pepper, chopped
  • ½ cup leeks, diced
  • ½ cup shitake mushrooms, sliced
  • ¼ cup cilantro, chopped
  • 1 lemon grass stalk, cut into 1-inch pieces (omit, if you can’t find any)
  • 1-3 chilies (to taste)
  • 2 TBSP lime juice
  • 1 tsp sea salt
  • 1 tsp powdered ginger or 1 two-inch freshly grated


Combine nut butter with bullion and 1 cup warm water in slow cooker. Once dissolved, add all other ingredients, mix well, cover and cook on high for 8-10 hours. Chicken should fall apart when done. Remove lemon grass and chilies when serving.

OPTIONAL: Add cooked rice or egg noodles. If you do, add 1 additional cup of water or broth.




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