Any excuse to use leftovers is an excuse I like. This Thai Coconut Chicken Soup uses the whole whopping amount. Which is perfect.
The rich bone broth is super nourishing and awesome. Find the PERFECT RECIPE HERE.
The creamy coconut milk is naturally sweet and cuts the hint of spicy really well.
Using the meat from the entire bird provides a nice combo of dark and white meat. The dark is rich and flavourful. The white is filly and satisfying.
All with a lovely pastured bird.
I love the hint of spicy and the kick of lime in the recipe below. The “noodles” in this Thai Coconut Chicken Soup are totally optional. I like serving it topped with EXTRA Sriracha.
Thai Coconut Chicken Soup
- 1/2 medium onion, cut into slivers
- 2 – 4 cloves garlic
- 4 cups Awesome Chicken Bone Broth
- 1/4 teaspoon dried chile flakes
- 2 tsp fresh ginger, grated
- juice of 1 lime
- 2 lime kefir leaves (or extra lime or lime zest)
- 1 Tbsp lemongrass paste or smashed lemongrass
- sea salt or fish sauce
- 1 tsp raw honey
- 1 can coconut milk or Homemade Coconut Milk
- several hunks of shredded, leftover cooked chicken or turkey
- Cooked NOODLE OPTIONS: kelp, mung, rice, soba, spiralized vegetable
- 1 carrot, spiralized or julienned very finely
- handful fresh cilantro, chopped
- 1 bunch green onions, very finely chopped
- 1 or 2 large handful bean sprouts
- Sea salt or fish sauce, to taste
- Saute onion and garlic in coconut oil.
- Add broth and bring to a boil. Reduce to simmer.
- Add lime juice, kefir leaves, lemongrass, chile flakes and ginger. Simmer for about 15 minutes.
- Add coconut milk and shredded chicken and simmer 5 more minutes.
- Add your choice of cooked noodle at this time.
- Season to taste with salt or fish sauce. Garnish with carrots, cilantro, green onions and bean sprouts.