Thai Chicken Soup
A creamy Thai Chicken Soup with hearty vegetables, chicken, and a fresh lime zing.
Equipment
- large pot
Ingredients
- 2 tbs avocado oil
- 4 large sweet potatoes peeled and cubed
- 1 large yellow onion diced
- 1 bag shredded carrots can chop your own, this is just a cheap and easy shortcut!
- 2 cloves garlic minced
- 6 cups chicken stock
- 1 pound chicken breasts cut into 1 inch chunks
- 1 cup smooth peanut butter natural works best if you have it
- 1-2 cups lacinato kale chopped
- 4 tablespoons minced ginger fresh adds the best flavor but I use frozen cubes in a pinch
- 2 cans coconut milk
- 3 limes lime juice approximately ⅓ cup lime juice, plus one extra lime for garnish
- 2 teaspoon salt
- 1 teaspoon pepper
- chopped peanuts for garnish (optional)
Instructions
- In a large pot, heat the avocado oil then add in the sweet potato, onion, and carrots and cook for 8-10 minutes, allowing them to soften.
- Add in the garlic and cook for another minute.
- Add in the chicken stock and bring to a boil.
- Once boiling, reduce to a simmer and add in the diced chicken breast.
- Cover the pot and allow the chicken to cook for 20 minutes.
- In a bowl, whisk together the peanut butter and 1 cup of the soup mixture.
- Add in the peanut butter mixture, kale, ginger, lime juice, salt, pepper, and coconut milk, then allow to simmer for another 15 minutes or so.
- (Optional) serve with extra lime wedges and a few chopped peanuts for garnish.
Notes
Enjoy the soup with a fresh lime squeeze and chopped peanuts on top if desired.
Nutrition
Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 120IUVitamin C: 40mgCalcium: 6mgIron: 15mg
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