Name: Thai Coconut Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 lbs. boneless, skinless chicken thighs (chopped); 2 Tbsp. grass-fed butter (or coconut oil); 2 red onions (chopped); 1 large Japanese sweet potato (diced); 4 cups low-sodium chicken broth; 1 scoop Ancient Nutrition Multi-Collagen Protein; 2 stalks lemongrass (cut in half, smashed); 1 medium knob ginger (peeled, coarsely chopped); 1-2 bird's eye chili peppers (optional); 3 13.5 oz. cans light coconut milk; 1 4 oz. jar Thai red curry paste; 1 head broccoli (chopped); 1 13.5 oz. can bamboo shoots (drained); 1 bunch scallions (chopped); 2 limes (juiced)

Thai coconut milk soup is the kind of delicious that soothes the body and stirs the soul. The combination of hot, tart and umami flavors centers you in the present moment and you just exist to enjoy it. In this smart recipe, the healthy magic of a lemongrass, ginger, coconut milk and red curry immune-boosting broth is heightened with the addition of Ancient Nutrition Multi Collagen Protein. Add a bounty of veggies for nutritional density and revel in the beautiful bowl set before you.

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Thai Coconut Chicken Soup

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Calories 264 kcal

Author Ancient Nutrition

Ingredients

2 lbs. boneless, skinless chicken thighs chopped
2 Tbsp. grass-fed butter or coconut oil
2 red onions chopped
1 large Japanese sweet potato diced
4 cups low-sodium chicken broth
1 scoop Ancient Nutrition Multi-Collagen Protein
2 stalks lemongrass cut in half, smashed
1 medium knob ginger peeled, coarsely chopped
1-2 bird's eye chili peppers optional
3 13.5 oz. cans light coconut milk
1 4 oz. jar Thai red curry paste
1 head broccoli chopped
1 13.5 oz. can bamboo shoots drained
1 bunch scallions chopped
2 limes juiced

Instructions

In large pot or Dutch oven over medium-high, bring broth, lemongrass, ginger, and optional chili peppers to boil. Decrease heat to medium-low and simmer.
In medium pot, over medium-high heat, heat coconut milk to low boil. Add curry paste and collagen protein and whisk to combine until smooth and fully incorporated. Turn off heat and set aside.
In large skillet, heat butter or oil over medium heat. Once butter is melted or oil is shimmering, add chicken and cook for 5 minutes, stirring occasionally. Add onions and sweet potatoes and cook 5 more minutes. Turn off heat and set aside.
From large pot, remove lemongrass, ginger and chili peppers from broth with handled sieve or slotted spoon and discard.
Increase heat under large pot to medium and add coconut milk-curry mixture, chicken and vegetable sauté, broccoli and bamboo shoots. Simmer for 10 minutes.
Turn off heat and add scallions and lime juice. Stir, cover and allow soup to rest for 10 minutes for flavors to marry.

Recipe Notes

Get the great ingredients you need from Vitacost.com!

Nutrition Facts

Thai Coconut Chicken Soup

Amount Per Serving

Calories 264 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g15%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 116mg39%

Sodium 214mg9%

Potassium 858mg25%

Carbohydrates 21g7%

Fiber 4g16%

Sugar 5g6%

Protein 28g56%

Vitamin A 6686IU134%

Vitamin C 77mg93%

Calcium 81mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.