This Thai Coconut Vegetable Soup is a quick, fresh, and mouth-watering meal that can be enjoyed with or without shredded chicken. You can also use collagen loaded homemade bone broth in the recipe. I have a recipe for homemade beef bone broth and chicken feet bone broth that you can take a look at.
In this recipe you can easily incorporate your daily intake of Yonder Flavorless Collagen Peptides by adding a few scoops to the recipe.
As healthy cooking enthusiasts, Gina and I are always in the kitchen. We love whipping up fresh salads, meat dishes, soups, juices, smoothies, and stir-fries. Sharing meals made with organic and real ingredients is one of our greatest joys.
As a cancer survivor, I prioritize my health and eating fresh food helps keep cancer at bay and brings joy to my life. Good health also helps us stay energetic and youthful as we age.
If you have any favorite healthy Thai soup recipes or ingredients, please share in the comments. We love learning from other health-conscious foodies!
Thai Vegetable Coconut Soup
If you're looking for a tasty and easy-to-make soup recipe, look no further than this Thai chicken soup! This dish is bursting with flavor!
Despite its complex flavors, this recipe is surprisingly simple to make. In just a few steps, you'll have a hearty and satisfying soup that's perfect for any time of year. Whether you're looking for a quick weeknight dinner or a comforting meal to warm you up on a chilly day, this Thai chicken soup is sure to hit the spot.
So gather your ingredients and get ready to cook up a storm! With this recipe in your repertoire, you'll have a go-to dish that's sure to please any crowd.
1 onion, finely chopped
1 head broccoli & 1 small bok choy - trimmed & chopped
2+ tablespoons lime juice, freshly squeezed - or to taste, I love lots of lime
1 tablespoon fresh ginger root, minced
1 cup of fresh cilantro, minced
2 tablespoons coconut oil
1 quart organic vegetable broth, chicken stock, or homemade bone broth
1 cup of coconut milk
2 - 4 scoops of Yonder Flavorless Collagen Peptides
1 Rotisserie Chicken shredded or 4 pre-cooked chicken breasts.
¼ teaspoon of Celtic Sea Salt or Pink Himalayan Salt
For a spicy punch, add red chilis (whole or flakes).
Warm oil in a large saucepan over medium heat.
Add onion, stirring frequently until softened, about 10 minutes.
Stir in broth and coconut milk. Turn flame up a bit and bring to a simmer.
Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes.
Stir in lime juice, salt, and ½ cup of chopped cilantro.
(Hold the remaining ½ cup of cilantro for garnish).
Add the shredded chicken.
Once all the ingredients are warm, it’s time to serve!
Ladle soup into bowls and garnish with more chopped cilantro.
THIS IS SO GOOOOOOD!! Enjoy!
I have made many variations of this recipe by adding in different herbs and veggies. It is always flavorful. So have fun and experiment.
Try adding in fresh basil, fresh mint, or lemongrass.
And if you are a veggie lover, add in some water chestnuts, carrots, or any other vegetables that you like in Thai soup.