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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.

Thai Coconut Chicken Soup

Teri Turner
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Ingredients
  

  • 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

Instructions
 

  • 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.
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