Thai Chicken Vegetable Soup is a restaurant quality soup that your can quickly and easily make at home
I love soup and Thai Chicken and Vegetable Soup is one of my all-time favorites! Generally a one-pot meal, filled with protein, healthy fat, and veggies, soup is one of those meals that I can throw together and feel good about feeding my family. Perfect for a light dinner on the deck, or warm and soothing for a blustery winters eve, Thai Chicken and Vegetable Soup is delicious and nutritious!
One of the things I appreciate about Thai cooking is that it is almost always dairy free. I don’t have to adjust the recipe, and if you’re on a special diet, rest assured its Paleo, slow carb diet (SCD) friendly, gluten-free and doesn’t compromise flavor for “healthiness.”
One little tip: As with all Thai cooking, it is best to have all of your ingredients prepped and ready to throw in the pot as there’s no time for prepping while cooking. If it’s not ready, something in your soup will be over-cooked and that’s never a best case scenario!
Thai Chicken and Vegetable Soup
4 cloves garlic
1-2 inch piece fresh ginger peeled
2 Tablespoons coconut oil
1 small onion, peeled and thinly sliced
1 medium red bell pepper, seeded and sliced1 medium carrot, peeled and sliced
1 (6 oz) boneless chicken breast, thinly sliced
1 (15 oz) can coconut milk (here’s the brand I use)
2 cups chicken broth (preferably homemade)
4 baby bok choy heads (including leaves), sliced
salt and pepper to taste
optional garnish: fresh cilantro and/or crushed red chilies
Instructions
Rub the garlic and ginger through a very fine grater or put them in a blender with a couple of tablespoons of water and puree until smooth. Put the oil in a heavy-bottomed pot over medium heat and saute the ginger and garlic for one minute or until the aroma fills the air.
Add the onion and carrot and saute one minute longer. Add the chicken and cook 5 minutes, turning the chicken pieces three or four times as they brown. Salt meat while cooking (about 1 teaspoon).
Pour in the chicken broth and coconut milk and bring soup to a boil. Add the baby bok choy and red pepper and cook 2 minutes, or until the bok choy is tender. Add salt and pepper to taste. Transfer soup to serving bowls and top with cilantro leaves and crushed red chilies. Serve at once.