This quick chicken thai soup takes all of 30mins to throw together! Couple key things are using good quality bone broth and layering all the seasonings until you get it to your liking. Like any good soup, it gets better each day! P.S. you could totally make this in a slow cooker.
Quick Chicken Thai Soup
Ingredients – soup
1 tbls coconut oil
2 chicken breasts
1 qt chicken bone broth
1 can full fat coconut milk
2 ribs celery
1/2 cup chopped onion (red or yellow)
4 cloves garlic chopped (more or less if you like)
2 cups chopped nappa cabbage (or green cabbage)
1 package of mushrooms (any kind your heart desires, or what you have on hand)
4 baby bok choy OR 1 large OR any hearty green you have on hand
8-10 dashes fish sauce (I prefer Red Boat)
1 tsp grated fresh ginger
1 tbls coconut aminos
1 tbls toasted sesame oil
1 lime juiced
1/4 tsp cumin
1/2 tsp garlic granuales
1/2 tsp onion granuales
Good pinch dried chili flakes
S&P to taste
*Optional – Lemongrass stalk, cut into thirds and mashed with knife (remove before eating)
*Optional – splash of ACV if needed
Ingredients – toppings
Heat coconut oil in soup pot over medium heat. Chop onion, celery, garlic and rib end of bok choy (leaving out the leafy part for later). Add to heated pot and give a 5 min saute with a little s&p.
Add broth, bring to a boil, add the chicken. Boil for 20mins. Remove chicken and turn heat down to med/low. Rough chop chicken and throw back in pot.
Add coconut milk, all the seasonings, cabbage and mushrooms. Let simmer for 5 mins. Taste to adjust.
Right before serving stir in the chopped leafy bok choy (or other green), top with cilantro, avocado and lime wedge to squeeze in.