Thai Chicken Coconut Soup Recipe :: gluten free, dairy free, autoimmune option (2024)

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I love, love, love this Tha Chicken Coconut Soup recipe. While I am a huge fan of soups and stews in general, this specific recipe is at the top of my all-time faves list. When I start feeling under the weather or Fall rolls in, I start craving it.

This soup has the perfect balance of flavors. The nourishing broth, paired with vegetables and chicken, are all complimented by rich coconut milk and just the right amount of heat. The ginger and garlic give you an additional punch of nutrition. If you are lucky enough to be able to find lemongrass locally, try adding a little into your broth. It kicks up the flavor to a whole new level.

One thing I love about soups is how customizable they are. Really, soup recipes are just templates. Feel free to experiment with this recipe and tweak it to suit your own tastes. Use whatever veggies and herbs you like.

Like I mentioned above, when I get that feeling of a bug creeping in, this is my go-to soup. In my opinion, this Thai Chicken Coconut Soup recipe is a must-have to keep on hand during the cold and flu season. Not only is it delicious, but it is also very nourishing.

Both chicken broth and coconut are great remedies for colds. The ginger and pepper flakes give you a spicy zing that can help alleviate some congestion. All in all, this soup warms you up and is so comforting when you feel a little under the weather.

This recipe was inspired by the coconut chicken soup recipe in Nourishing Traditions. It evolved out of several different batches that I made. I just kept adding ingredients into the soup pot and finally reached a combination that I was happy with. Once you try it, I am certain it will be one of your family’s favorites too!

Need some new soup and stew recipes? I have you covered with a section dedicated to soups and stews here.

Prep Time: 15 minutes

Ingredients

1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
1 small Vidalia onion, chopped
3 large carrots, chopped
2 cups shredded chard or other greens
1 bunch green onions, chopped
1 lemon or lime, juiced
1/2 cup cilantro, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance -- omit if autoimmune)
1 can coconut milk or coconut cream
1 quart chicken broth, preferably homemade
Sea salt to taste

Instructions

In a large stockpot, cook the chicken in a little coconut oil. Cook until the chicken starts to brown and is cooked through.
Add the chopped Vidalia onion, carrots and garlic.
Sauté for 4-5 minutes and then add the ginger and chicken broth.
Bring the soup to a low boil and let it simmer for about 25 minutes, or until the carrots are tender.
Add the chopped chard, cilantro, lemon juice, green onions and coconut milk.
Continue cooking for about 10 more minutes.
Check for salt and adjust accordingly. Now, you're ready to serve.
This recipe freezes well, so you can make an extra big batch and then store it for later!
Note: Feel free to adjust the ginger and red pepper flakes to taste. I find that I like a lot of ginger and pepper in mine, so when I make it, I probably end up with closer to two tablespoons of ginger and 1 tablespoon of red pepper. If you want it a little less strong, just cut back those two ingredients.

Notes

Learn how to make your own homemade broth here.

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