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Organic Chicken Coconut Thai Soup

picture of organic chicken thai coconut soup

This quick and delicious soup is filled with moist organic, free range chicken and rich with coconut milk.

In some areas of the country, this time of year sees the summer leaving and the fall beginning. However, if you live in Arizona, Nevada or California we still have some summer ahead of us. Typically you don’t want soup when it’s still hot outside but this one is great year round! You can add whatever vegetables you have on hand and can control the spice level to your tastes. Try it and enjoy!

Ingredients

4 organic free range chicken breasts, cubes bite size

2-4 oz. red chile paste

2-4 tbsp grated fresh ginger

1 tbsp minced fresh garlic

1-2 tbsp fresh squeezed lime juice

2-4 tbsp lemongrass paste

2 large portobello mushroom caps, small dice

6 stalks green onion, sliced

1 bell pepper, diced

1 cup shredded carrots

4 – 15 oz cans coconut milk

4 cups chicken stock

3-6 tbsp fish sauce

1 tbsp honey or brown sugar, optional

chopped cilantro, for garnish

Sciracha sauce to up the heat (or your favorite hot sauce)

Directions

Note: when an ingredient shows a range, start with the smaller amount and then adjust with more at the end, after tasting.

Combine the first 6 ingredients and stir to coat the chicken well.  Place in the refrigerator for about 1/2 an hour to marinate.

Heat some oil in a large, heavy bottom pot. Add the marinated chicken and all the sauce. Stir fry on medium high heat until fragrant. The chicken doesn’t need to be cooked all the way through yet, we’re trying to cook the sauce to release all the flavors. Add the vegetables and saute about 5 minutes. Add the coconut milk, stock, fish sauce and honey/brown sugar (if using). Stir to combine and bring up to a gentle simmer. Let cook about 20 minutes. Verify that the chicken is cooked through and give it a taste. Adjust the flavor using additional ginger, lemon grass paste,  fish sauce, and red chile paste. If you want it spicy, add a couple tablespoons of Sciracha or hot pepper sauce.

This recipe makes about 2 1/2 quarts, which could feed about 10 people.

This recipe could also be made using leftover cooked organic chicken or grass fed steak, just skip the marinating part and stir fry the marinade ingredients alone. Wait to add the cooked meats until the end and only until they are heated through.

 

 


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