Thai Coconut Soup

Written By Ivy Shay

A warm and nourishing soup with balanced flavors to strengthen the immune system in the cold winter months.

Makes 8-12 servings

  • 3 cans regular coconut milk (preferably BPA free)

  • 32 oz veggie or bone broth

  • 2 TB apple cider vinegar

  • 2 TB Braggs Amino Acids

  • 8 cloves minced garlic

  • 3 TB lime juice

  • 1 TB curry paste or powder

  • 2 stalks sliced lemongrass (opt)

  • 8 oz shitake mushrooms

  • 1 bunch boy choy or Kale

  • 1-2 lb cubed chicken thighs

  • 2 large carrots

  • 1 bunch green onions

  • 1 bunch cilantro

Heat the broth and coconut milk in a large pan. Add the amino braggs, apple cider vinegar, lime juice, garlic, ginger and curry paste. Do not cover the pan and keep it at a low simmer. Add chicken, carrots, green onions, mushrooms and kale or bok chop. Slow simmer until the carrots are tender and the chicken is fully cooked. Add half the bunch of cilantro and simmer a few more minutes. Use remaining cilantro for garnish.

Enjoy~

Ivy Shay
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