Fagan Eats Paleo Recipe: Coconut Chicken Soup (Thai)

Liquid comfort--Yum!

We've been getting some much needed rain in the Bay Area lately, and I've been craving some hot, comforting soup to warm my bones.  So, it dawned on me to Paleo-ify this Thai Coconut Chicken Soup I learned to make in a cooking class last year. 

So, when I decided last year that I wanted to take serious cooking classes, I signed up for this great 12-week class offered by Kitchen on Fire in Berkeley.  Each week featured a different topic, such as knife skills, soups and stews, breads, etc. with the final week culminating in an Iron-Chef like competition.  Chef Olive, our instructor, is a French chef who is not only entertaining, but great at explaining the "whys" behind the way certain things are done in cooking and then breaking it down into a hands-on learning experience.  What a fun class.  It.was.awesome.  If you are in the Bay Area, I so recommend this class for a fun, tasty learning experience. 

One of the first things I learned how to make was a recipe for Tom Kha Gai or Thai Coconut Chicken Soup.  Rather than rice noodles, I used zucchini noodles.  I also wanted to make this a more friendly recipe so I added information on substituting Kaffir lime leaves if you don't already have them in your spice cabinet.  

This recipe is easy, fast and hits the spot on a damp, cold day.  I hope you all enjoy!

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SERVES
10

Coconut Chicken Soup (Thai)

by Jamie Miller

PRINT    EMAIL    TEXT   PREP: 15 MINUTES COOK: 25-35 MINUTES Keywords: soup/stew ancestral paleo primal chicken Thai

This is a recipe for a Paleo variation of Thai Chicken Coconut Soup

Ingredients 1 stalk of lemongrass, minced 2 Kaffir lime leaves (to substitute add 1 bay leaf, 1 teaspoon of lime zest, and a squeeze of lime juice) 4 cups full-fat coconut milk 6 cups chicken broth 1/3 cup minced shallots 2 cups sliced crimini mushrooms 1 lb chicken breast cut into 1/2 inch pieces 4 small zucchini (1.5 to 2 pounds) spiralized 4 to 6 Thai chilies, minced 1/3 cup chopped scallions 1/3 cup minced cilantro 1 teaspoon fish sauce (additional to taste) pepper to taste juice of half a lime

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Instructions

• Put the broth, coconut milk, lemongrass and Kaffir lime leaves (or substitute) into a medium to large pot.
• Bring to a boil on high heat and then reduce to a simmer for about 10 to 15 minutes.
• Add the shallots, mushrooms, fish sauce, and pepper and continue to simmer for 10 minutes.
• Then add the chicken and zucchini noodles and continue to simmer until cooked through.
• Add the scallions, cilantro, and thai chilies. Season with additional fish sauce and lime juice to taste.
• Then enjoy!

PRINT    EMAIL    TEXT
PREP: 15 MINUTES
COOK: 25-35 MINUTES
Keywords: soup/stew ancestral paleo primal chicken Thai

PRINT    EMAIL    TEXT  

PREP: 15 MINUTES

COOK: 25-35 MINUTES

Keywords: soup/stew ancestral paleo primal chicken Thai

Ingredients 1 stalk of lemongrass, minced 2 Kaffir lime leaves (to substitute add 1 bay leaf, 1 teaspoon of lime zest, and a squeeze of lime juice) 4 cups full-fat coconut milk 6 cups chicken broth 1/3 cup minced shallots 2 cups sliced crimini mushrooms 1 lb chicken breast cut into 1/2 inch pieces 4 small zucchini (1.5 to 2 pounds) spiralized 4 to 6 Thai chilies, minced 1/3 cup chopped scallions 1/3 cup minced cilantro 1 teaspoon fish sauce (additional to taste) pepper to taste juice of half a lime

Ingredients

• 1 stalk of lemongrass, minced
• 2 Kaffir lime leaves (to substitute add 1 bay leaf, 1 teaspoon of lime zest, and a squeeze of lime juice)
• 4 cups full-fat coconut milk
• 6 cups chicken broth
• 1/3 cup minced shallots
• 2 cups sliced crimini mushrooms
• 1 lb chicken breast cut into 1/2 inch pieces
• 4 small zucchini (1.5 to 2 pounds) spiralized
• 4 to 6 Thai chilies, minced
• 1/3 cup chopped scallions
• 1/3 cup minced cilantro
• 1 teaspoon fish sauce (additional to taste)
• pepper to taste
• juice of half a lime

More Like This

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2

3

4

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