Saturday, October 30, 2010

Thai Coconut Chicken Soup

I really do have an addiction. But thank the Lord, it's an addiction to this Thai Coconut Chicken Soup, and not coffee, alcohol, ice cream, or even chocolate. About once a week religiously, I get a hankering for this soup (or any curry dish really), and I just have to have it. Luckily, my husband is kin to my thai taste buds as well, as he has yet to complain about the recurrence of this dish on my weekly menu repertoire.

And it's kid friendly too. My three year old calls it the "soup with white stuff". He's always a bit hesitant to take that first bite, claiming that he "doesn't like soup", but once he does taste it, he gets this giddy look, squishes his cheeks into a squinty smile, and almost looks devious as he tells me, "Mommy, this is delicious!" (Well, of course it is, kiddo... would your mama make anything that isn't? I think to myself as I relish in the glorious fact that he is eating a meal instead of merely playing with his food...)

Don't let the long list of ingredients get you down. It really whips up in a flash, perfect for a weeknight dinner. We serve this soup alone, with no sides or breads or rice. (Trust me, you won't need anything else.) The coconut milk is full fat and will keep you satiated until morning, especially if you have seconds (or thirds) of this amazingly addictive soup (as do I!).

Thai Coconut Chicken Soup

1 tablespoon coconut oil
1 yellow onion
5 cloves garlic
2 stalks celery
2 carrots
1 tablespoon grated ginger
2 cups chicken broth
1 cup water
1 can coconut milk
2 cups shredded, cooked chicken
2 tablespoons Bragg's Liquid Aminos (or GF soy sauce)
2 teaspoons fish sauce
1 tablespoon red thai curry paste
1 tablespoon agave
cilantro sprigs

Heat coconut oil in large soup pot over medium-low heat. Chop onion and mince garlic. Add to pan and cook for 3-5 minutes. Meanwhile, chop celery and carrot into bite-sized pieces and add to pan, along with ginger. Continue cooking another 3-5 minutes.

Add remaining ingredients, stirring the pot with each addition. Bring to a boil and immediately turn heat down to a simmer, and continue simmering soup for 10-15 minutes.

Stir soup just before serving and ladle into soup bowls. Top with cilantro.

Serves 2-4


  1. What happens if I don't put the fish sauce in? Allergies...

  2. Kyle, you can totally omit the fish oil (sometimes I do). You won't miss much on the flavor end. I just add it here because its a traditional ingredient. You could also try replacing it with some toasted sesame oil.

  3. I am new to gluten free cooking and love your blog! Can you replace the agave with honey?

  4. Sylvia, yes you can make that replacement here. The agave here is just to add a hint of sweetness to this recipe. You could also try substituting a few drops of liquid stevia (no more than about 8 drops) in place of the agave for a zero glycemic effect.

    Welcome to the world of gluten free cooking!!!