Winter is here and sometimes all you need is a bowl of warm chicken soup to feed your soul. My Thai Chicken Soup recipe is a healthy and wholesome meal option for lunchtime or dinner.
This Thai Chicken Soup recipe comes together in just over an hour with easy to find ingredients.
Ingredients:
- 750 grams of breast chicken (chopped)
- One whole onion (chopped)
- One handful of celery
- One handful of broccoli
- One handful of green beans
- One cup of spinach
- One handful of coriander
- Five basil leaves
- Two teaspoons of ginger and garlic
- One teaspoon of thyme
- Salt or garlic salt for taste
- Two whole green chillies
- One dry red chilly
- Half a can of coconut milk (sugar free and fat free)
- Two teaspoons of chicken spice
- Three to four cumin seeds (jeera seeds) or one teaspoon of cumin powder (jeera powder)
- One teaspoon of peppercorn seeds
- Coconut oil or olive oil
- Water (amount depends on pot size)
Method to cook my Thai Chicken Soup
- In a medium-sized pot braise your chopped onion, thyme, basil, green chillies, dry red chilli, jeera seeds, peppercorn seeds, ginger and garlic with your oil.
- Braise until the onions are brown.
- Add your chopped chicken breasts and braise until brown.
- Add salt and chicken seasoning.
- Fill the pot halfway with water.
- Add celery, spinach, broccoli and green beans.
- Close the pot and allow to simmer.
- After 25 minutes open the pot and allow some of the water to evaporate.
- Add the coconut milk.
- Allow to simmer again for five minutes.
- Add more seasoning for taste (to your preference).
- Cook for another 10-15 minutes or to your preferred consistency.
- Garnish with coriander.
**Note – add a little bit of gluten-free flour or corn starch to thicken the soup, if need be.