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Cold Days…Warm Soup

Lately we have had some chilly and cold days in Michigan. I love soup when its cold out and this is one of my favorites because its filled with healthy fats like coconut oil and coconut milk.

Thai Style Coconut-Chicken Soup

1 tablespoon coconut oil or ghee

3 shallots, chopped

2 tablespoons chopped cilantro

4 cups free-range, organic chicken bone broth (homemade preferred)

28 ounces coconut milk

1 tablespoon raw honey

8 ounces crimini mushrooms, sliced

1 head broccoli, cut into florets

1 pound thinly sliced free-range, organic chicken breast meat

2 teaspoons red curry paste

3 tablespoons lime juice

3 tablespoons fish sauce

1/2 cup chopped fresh cilantro

2 serrano chile peppers, thinly sliced (optional)

1/4 cup chopped green onions (optional)

8 lime wedges (optional)

Servings: 6-8 Prep: 15-20 minutes Cook: 50 minutes


Heat the coconut oil or ghee in a large saucepan over medium heat. Cook the shallots with cilantro in the hot pan until the shallots have softened and become translucent, about 4 minutes. Add the chicken broth, coconut milk and raw honey. Bring to a simmer over medium-high heat. When the broth reaches a simmer, strain through a mesh strainer into a clean saucepan and discard the shallot and cilantro. Return the broth to a simmer. Stir in the mushrooms and broccoli and cook until the broccoli becomes tender, approximately 4 minutes. Add the chicken and cook until it is no longer pink, stirring constantly. Add the curry paste, lime juice, and fish sauce together in a small bowl to dissolve the curry paste. Mix the paste into the simmering soup. Ladle the soup into bowls and sprinkle with cilantro and/or optional serrano peppers, green onions and/or lime wedges to serve.

Excerpted from my book The Skinny on Fats, which has many more great recipes too. Enjoy:)

Don’t have time to make your own broth – check out this amazing broth you can order online and they even have a monthly club you can join:)

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