Thai Chicken Soup

15 35 404
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 6
Thai Chicken Soup
Health Rating


1/2 medium White onion (cut into slivers)
2 clove(s) Garlic
4 cup Bone broth, Organic (chicken bone broth)
1/4 tsp Hot pepper (chili) flakes
1 tsp minced Ginger root
1 whole lime(s) Lime juice (fresh)
1 whole lime(s) Lime peel (zest) (or kefir leaves )
1 tbsp Lemongrass paste (or smashed lemongrass)
1 tsp Sea salt (or fish sauce)
1 tsp Honey, raw
1 can(s) (13.5 oz) Coconut milk
4 cup shredded Chicken, cooked
1 bunch Green onion, scallion, ramp (very finely chopped, optional )
1 tbsp Cilantro (coriander) (finely chopped)
1 package Kelp Noodles, uncooked (or 1/2 package mung bean noodles, optional )


Sauté onion and garlic in coconut oil.

Add broth and bring to a boil, skimming any foam that rises to the top. Add lime juice, lime zest, lemongrass, chile flakes and ginger. Simmer for about 15 minutes.

Add coconut milk and shredded chicken and simmer 5 more minutes. Season to taste with salt or fish sauce. Garnish with green onions and cilantro.

If using noodles cook separately and follow directions. Then add to soup.

Nutrition Facts

Per Portion

Calories 404
Calories from fat 247
Calories from saturated fat 148
Total Fat 27.5 g
Saturated Fat 16.5 g
Trans Fat 0
Polyunsaturated Fat 3 g
Monounsaturated Fat 5.7 g
Cholesterol 84 mg
Sodium 616 mg
Potassium 429 mg
Total Carbohydrate 7.7 g
Dietary Fiber 1.2 g
Sugars 2.4 g
Protein 32 g

Dietary servings

Per Portion

Meat 1.4
Vegetables 0.4

Energy sources

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