This authentic Thai coconut chicken soup uses a whole chicken to make a large pot of soup. It is easier to make big batches; even if you are cooking for only two to three people, it can be eaten throughout the week or stored in your freezer for later use. This soup does take some time, so try making it on the weekend and you'll have a nourishing lunch to take to school or work for a few days! Serve soup with cooked white rice if desired.
Ingredients
Broth
1
whole chicken
(about 5 pounds)
1 large
onions
chopped
1 heads
garlic
cut in half
3 inches
fresh ginger
finely chopped
3
celery stalks
chopped
2
lemongrass stalks
chopped
4
thai chili peppers
chopped
½ bunches
cilantro
1 tablespoons
sea salt
5
kaffir lime leaves
12 cups
water
Soup
1 tablespoons
avocado oil
2 large
shallots
diced
(about 1 cup)
4 teaspoons
Thai red curry paste
8 ounces
white button mushrooms
quartered
8 ounces
shiitake mushrooms
sliced
1 large
red bell peppers
sliced
3
kaffir lime leaves
2 cans
coconut milk
2 tablespoons
fish sauce
4 tablespoons
lime juice
1 bunches
bok choy
chopped
½ bunches
cilantro
chopped
Garnish
2
limes
cut into wedges
crushed red pepper flakes
