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Thai Coconut Chicken Soup Recipe

If chicken soup is good for the body and the soul, then this easy Thai coconut chicken soup takes the goodness to a whole new level. It’s packed with healthy fats from coconut milk, 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 food is traditionally known for its attention to balanced flavors (sour, sweet, salty, bitter and spicy) and the use of ingredients that are both delicious and medicinal. This Thai Coconut Chicken Soup is no exception. By steeping lemongrass and ginger in the broth, which is the base of the soup, you’ll release their oils and gain great health benefits.

You’ll get the same properties you get from lemongrass essential oil. It flushes harmful toxins out of your body, helps with digestion, kills bacteria, and helps relieve aches and pains. Ginger health benefits include warding off stroke and heart disease, helping with digestion, fighting infection, aiding respiratory function and many more.

And that’s just the foundation of the soup! The next layer will be creamy and nutritious coconut milk and red curry paste, which is a paste made with red chili peppers and garlic, two of the top seven fat-burning foods you can eat. Add in the optional bird’s eye chilis for even more fat-burning benefits.

Then it’s time for the chicken and veggies. You might notice a couple of unordinary vegetables in the group: Japanese sweet potatoes and bamboo shoots. (You should be able to find these at your local natural foods or international foods store.) These will add flavor, texture and amazing nutrition to the soup. Purple-skinned Japanese sweet potatoes contain anthocyanin, the same nutrient that gives eggplant its purple color and health benefits.

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Thai Coconut Chicken Soup Recipe