Marys Kitchen

From My Home To Yours

January 16, 2017

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Thai Chicken Coconut Ginger Soup




  • Onion, one large White or Yellow Onion chopped
  • Coconut Oil, about two or three tablespoons 
  • Kale, one bunch fresh Kale chopped
  • Spinach, one small bunch fresh Spinach chopped
  • Garlic, two or three cloves chopped
  • Serrano Pepper, two chopped
  • Carrots, two large Carrots or 15 or so baby carrots sliced
  • Coconut Milk, one can
  • Chicken Broth, I use organic, two large boxes
  • Sea Salt & Fresh Ground Pepper
  • Crushed Red Pepper, a pinch depending on heat desired 
  • Chicken Thighs, about 4 Lg boneless thighs , (Salt & Peppered cut into Lg pieces)
  • Celery, Two sm/med size stalks chopped 
  • Ginger, a pinch or two
  • Tumeric, a pinch or two  
  • Fresh Basil, one small bunch
  • Fresh Cilantro, one bunch chopped
  • Mushrooms if desired 

Prep your veggies ahead of time, Heat your coconut oil in a large soup pan until hot but not smoking. Saute your onion, mushrooms, chicken in oil, add all other vegetables and continue to saute, add your chicken broth, and all other ingredients, let it cook on medium heat until it begins to boil , turn down heat to low and let simmer. I like to let my soup cook for at least a couple of hours if not several to let the wonderful herbs and veggies absorb each others flavors..

Feel free to play with this recipe and make it your own! Enjoy with some crusty bread or crackers, I also like to serve this soup over rice-noodles or rice to make it a full meal.





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