Red Meat Allergy Friendly Thai Coconut Chicken Soup
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Learn more →Ingredients
4 servings
For the broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken bone broth
- 3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 1 oz fresh galangal, sliced into thin coins (about 6–8 slices)
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 6 fresh kaffir lime leaves, torn in half
- 3 cloves garlic, smashed
- 1 tbsp fresh ginger, thinly sliced
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp turmeric
- ¼ tsp ground ginger
- 1 tsp salt, plus more to taste
For the soup
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 oz cremini mushrooms, quartered
- 1 tbsp coconut oil
- 3 tbsp fresh lime juice (from about 2 limes)
For serving
- 4 scallions, green tops only, thinly sliced
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a large saucepan, combine the coconut milk, chicken bone broth, lemongrass, galangal, kaffir lime leaves, garlic, sliced fresh ginger, coconut aminos, apple cider vinegar, turmeric, ground ginger, and salt. Bring to a gentle simmer over medium heat, stirring occasionally, until the broth is fragrant and the aromatics have infused, about 10 minutes.
- 2
Using a slotted spoon or tongs, remove and discard the lemongrass stalks, galangal coins, kaffir lime leaves, garlic, and ginger slices from the broth.
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