Anti Inflammatory Thai-Inspired Chicken Coconut Soup
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Learn more →Ingredients
4 servings
Soup
- 1 tbsp garlic-infused oil
- 1 tbsp fresh ginger, peeled and finely grated
- 2 stalks lemongrass, outer layers removed, bruised and cut into 2-inch pieces
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup oyster mushrooms, torn into bite-sized pieces
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ½ tsp red pepper flakes
- 3 oz dried rice vermicelli noodles
- 4 scallions, green tops only, thinly sliced
For serving
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the garlic-infused oil in a large saucepan over medium heat until shimmering, about 1 minute. Add the grated ginger and lemongrass pieces and cook, stirring, until fragrant, about 1–2 minutes.
- 2
Pour in the chicken broth and coconut milk. Raise the heat to medium-high and bring to a gentle simmer, about 5 minutes.
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