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 the Whole30 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.
Thai Coconut Chicken Soup
- 2 Tbsps ghee
- 1 lb mushrooms, sautéed until crispy
- 1/2 tsp salt
- 2 Tbsps coconut oil, divided
- 1 bunch green onions, chopped super fine
- 4 cloves garlic, minced
- 2 stalks lemongrass, chopped super fine
- 1 jalapeno or red chile, seeded and chopped super fine
- 4 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 can full fat coconut milk, blended
- 1 Tbsps lime juice
- 2 Tbsps coconut aminos
- 2 Tbsps grated fresh turmeric
- 2 Tbsps grated fresh ginger
- 1 bunch of broccolini, chopped
- 1 Lime, cut into wedges
- Chopped cilantro for garnish
In a large sauté pan over medium high heat, melt 2 Tbsps. ghee and sauté the mushrooms until brown and crispy, flipping halfway through. Sprinkle with ½ tsp salt and set aside.
Melt 2 Tbsps. coconut oil in a large pot over medium-low heat. Add the green onions, garlic, lemongrass, and jalapeno, then cook, stirring continuously to avoid burning the garlic.
Stir in the chicken broth and add the chicken breasts. Bring to a boil. Lower heat and simmer for 8-10 minutes. Right before chicken is done, remove the chicken and let it cool. Shred. Set aside.
Add the blended coconut milk, lime juice, coconut aminos, turmeric and ginger juices, and salt to taste. Stir to combine.
Add the broccolini and cook for 1 minute.
Return the shredded chicken and the mushrooms to the soup, stir to combine and bring to heat.
Serve with lime wedges, more green onions, and chopped cilantro on the side.