Thai Coconut Chicken Soup
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Thai Coconut Chicken Soup
Ever get tired of the same soups in your Keto mealtime rotation?
Chicken soup, Vegetable Soup, Chicken Vegetable Soup, etc have been on repeat for TOO long in The Kellie Kitchen.
Thai Coconut Chicken Soup sounds super fancy, but you MUST give it a shot. And honestly, the ingredients are found in almost every supermarket, but I have some substitution ideas for you below.
Another version of a Favorite
In a previous recipe post I talked about another version of Thai Chicken soup. My kids love that other one with zucchini and spinach. I’ll be revamping that recipe and will add to the website soon.
With this Thai Coconut Chicken Soup we are adding more vegetables, more Thai flavors and a little spice. I promise it’s not too spicy.
Sometimes I double the chicken and vegetables in the recipe for a chunkier soup.
Full Fat UNSWEETENED CANNED coconut milk is what you are looking for when making Thai Coconut Chicken Soup. I have used the unsweetened coconut milk in the carton with great luck as well.
It’s important to use full fat coconut milk. Avoid the “lite” or “fat- free” version at all costs..duh.
Lemon Grass is very common in Thai cooking. However, I usually passed it by in the supermarket because it just looks like a thick fibrous weed. Then I found this product by Gourmet Garden that mashes the lemon grass into a paste for easy use.
I use this product for ease, but if your supermarket does not carry this product (in the produce section) then just use the lemon grass stalks. It is not available through amazon.
This is what Lemon grass stalks look like when you get it from the supermarket. If using you will trim the end off and discard the outer part of the stalk. Once cleaned you will cut the lemon grass into large chunks to place into the chicken stock.
Omitting the Lemon Grass
Of course the lemon grass adds a fabulous flavor to your Thai Coconut Chicken Soup. However, if you want to omit it you will still get quite a nice soup just using the lime juice.
Same plan for the ginger in this recipe. I like to use ginger paste from a jar. You can find this at every supermarket and it’s inexpensive. However, if you want to use fresh ginger simply peel and chop 2 tbsp to add to the broth.
Once the ginger and lemon grass have infused their flavors into the broth simply fish them out of the soup and proceed with the recipe.
Green jalapenos are common place in EVERY supermarket. Red jalapenos can be found, too, but not nearly as common place. And I just really like the color they add to this recipe.
Feel free to substitute the green jalapenos if that is what you find in your supermarket.
The red ones get their color from simply staying on the vine to ripen longer. I do not find the red variety to be any more spicy than the green jalapeno selection. The spice is really in the seeds. I remove the seeds completely for this recipe.
Spice it up
If you would like your Thai Coconut Chicken Soup slightly more spicy, just keep some (or all) of the seeds in the soup. You can also add a teaspoon or two of chili paste if you really want to live on the edge.
This Thai Coconut Chicken Soup recipe calls for napa cabbage. Napa cabbage is a softer cabbage than regular green cabbage and is delicate in this soup.
With that said, you can substitute 4 cups of shredded green cabbage if that’s all you have.
I used Shiitake mushrooms in this recipe. This variety of mushroom tends to be heartier and has a nice flavor. However, please feel free to use regular white button mushroom.
And while we are at it…double the amount of mushrooms for a chunkier soup.
Thai Coconut Chicken Soup is great as left overs when you store in the fridge for up to a week. However, I have not had success in freezing this soup.
Mushrooms, spinach and coconut milk do not do well frozen and then reheated.
Pin this idea for later!
Thai Coconut Chicken Soup
- 1 tbsp olive oil
- 5 scallions chopped including most of the green parts
- 1 tbsp lemon grass mashed, prepared *see notes
- 2 tbsp ginger fresh and mashed *see notes
- 1/4 cup lime juice fresh
- 5 cups chicken broth
- 4 red jalapeno peppers sliced and seeds removed (green are ok)
- 4 cups chicken breast cooked and shredded
- 30 oz coconut milk full fat, 2 cans 13-15oz each
- 5 oz shiitake mushrooms fresh and sliced
- 2 tbsp low carb sweetener Lakanto Monkfruit Sweetener
- 1/2 napa cabbage shredded
- 5 oz baby spinach optional
- salt and pepper to taste
- cilantro chopped (optional)
- In large stock pot gently heat olive oil over medium heat. Stir in scallions, lemon grass and ginger and softened for 1-2 minutes.
- Add in lime juice and chicken broth to the scallions, lemon grass and ginger. Simmer for 10 minutes to infuse the flavors together.
- *if using fresh lemongrass and ginger you would strain out and discard the lemon grass stocks and bits of ginger from the broth at this time before you proceed.
- Add in the canned coconut milk, chicken, mushrooms, napa cabbage, jalapenos, low carb sweetener and spinach to the chicken broth. Stir the soup to coat the spinach and cabbage. Simmer the soup until spinach is fully wilted.
- Taste broth for need of salt and pepper (you might not need to add depending on your pallet).
- Garnish with cilantro and a lime wedge if you like. Serve and enjoy.
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