Thai Coconut Chicken Soup
I’m crazy about all the Whole30 Cookbooks. I love how cookbooks offer inspiration as a jumping-off point. This favorite dish is a spin on a recipe from my Whole30-endorsed cookbook. Fresh turmeric, available at most grocery stores, is the special ingredient that takes this soup over the top. Check the stories here in a bit for a step-by-step of this dish.
Hi Teri! I love your website – I just had a quick question – I am wanting to make this soup this weekend and was wondering if it freezes well?
I’m not a freezer gal and typically I’ve defrosted chicken stock and my basic opinion is that it’s not gonna be as good, but you’re talking to a person that doesn’t freeze a lot.
This soup was delicious, thank you
Oh thank you! We love this soup!
The soup was amazing! Thank you! Question, can you replace chicken with shrimp or for my vegetarian tofu?
Absolutely… With the shrimp just pouch in the broth for like 30 seconds… And with the TOFU..get it crispy on the stove in oil… And then add it last minute
If you happen to have an ethnic market in your area, throw in an inch of Galangal Root and a couple lime leaves. Game Changer!
sounds great!
Love love your recipes and am wondering if you could include, with each recipe, how many it will serve, approximately 😊
That is a good suggestion! Although I don’t know if I will be able to do that realistically….so much to do in one day…wish we could do it all! I would estimate about 4 for most things.
So very delicious. I made it as part of our cookbook club’s March 2021 soup swap. A double batch left me with enough for lunch and perhaps one more large bowl or two smaller bowls. Will definitely make this again!
P.S. In terms of servings, a double recipe yielded (16) 8-ounce servings. I had to measure out 12 of those servings and weigh them!