Thai Inspired Chicken Soup

This is a super simple, mildly flavored ‘Thai inspired’ Chicken Soup.

thai inspired chicken soup

Our little guy was sick over the weekend. So, out came the arsenal to help our immune systems! Lots of greens, garlic, ginger, turmeric, lemon and chicken broth which luckily I’d made just during the week. Garlic, ginger and turmeric are all fantastic anti-inflammatory, anti-viral herbs that are a great inclusion in your diet especially over the winter months.

Usually, when there’s some illness floating around, I make The Healthy Chef’s Immune boosting soup. It is really strong in flavour though, and it’s a clear soup. I felt like something a lot milder and creamier. Enter my version below, using ingredients I had at home.  Mild but still really tasty, and the best bit was my son ate up a bowl of it with some pasta shapes in it. I served his up before I put any of the chilli in though- didn’t want to push my luck!!

This will be a regular during winter at our house, and I hope at yours too.

DAIRY FREE ~ GLUTEN FREE ~NUT FREE ~EGG FREE

SERVES FOUR

WHAT YOU NEED:

  • One litre of Chicken stock / bone broththai chicken soup_resized
  • 4 cloves of garlic, crushed
  • 1 Tablespoon of grated ginger
  • Turmeric ( ¼ tsp of dried, or ½ tsp of grated fresh turmeric – see note below)
  • 2 spring onions
  • 1 Tin of Coconut milk (I use Ayam brand)
  • 1 ½ T lemon juice
  • 1 large chicken breast, cut into small pieces
  • Handful of fresh coriander, chopped
  • Handful of baby spinach
  • 1 red chilli, chopped finely
  • Sea salt to taste (I used a tsp with my homemade chicken stock)

HOW WE DO IT:

  1. In a large pot on the stove, combine the stock, garlic, ginger, turmeric, spring onions and chicken breast. Bring to a slow simmer for 5 – 10 minutes, allowing the chicken to cook.
  2. Add the coconut milk, lemon juice and sea salt. (At this point you could take some out to serve to children if you wanted to, or wait until after the greens go in.)
  3. Throw the coriander and baby spinach into the pot. Last but not least, the chilli. (You can always add the chilli in the beginning step if you would like the flavour to develop more). Give it a good stir, after a minute or so you are good to go!
  4. Garnish with some extra coriander, spring onions or chilli. Enjoy!

NOTE: Fresh turmeric is a better option if you can get it – has better anti-viral qualities than dried turmeric, but is a lot stronger in taste. Start off slowly and add more if you can. Finely grate it.

thai inspired chicken soup

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