Ginger and garlic spike a coconut laced chicken broth. For extra flavor, lemongrass, and/or Thai red curry can be added with delicious results, and for serving, lime wedges, cilantro, or sliced green onions can be used to garnish the bowl. This delicious broth is absolutely perfect when you are fighting off a cold or the flu, or just want something soothing on a rainy day. With that nutrient dense chicken stock, MCFA rich coconut milk, and immune boosting garlic and ginger, there are many reasons I crave this soup when sick!
To make it a full meal, serve it over rice noodles and cook thinly sliced chicken (or add in shredded roasted chicken) and perhaps a bunch of spinach or bean sprouts in the broth, which rounds it out into a light and easy meal.
This is one of the recipes from my cookbook, Ladled: Nourishing Soups for All Seasons. One of the things I really cared about was creating some really simple soups that I, and others, would be able to prepare quickly. As you have probably noticed in this series about Nutrient Dense Foods and Dr. Price, I think that homemade stock is a great thing to have in your menu on a regular basis. But if all of the soup recipes we enjoy are complicated and hard to prepare, then it will be that much harder to have consistently. Some of the other simple soups in my book include my easy Cream of Tomato Soup, Meatball and Zucchini Noodle Soup, Cream of Vegetable Soup, and my whole section of “Simple Soups with Eggs” among many others. Perhaps it is the stage of life I am in right now with two little people to take care of, but I place a high premium on simple recipes!
Anyways, back to this recipe, as you see below, I provide a lot of different options, simply because all of them are easy options, and delicious too. All of the many variations I’ve made of this soup have been delightful. By the way, the Thai curry paste I currently have in my kitchen is the Thai Kitchen Red curry, but I am eager to try this Oregon made version, Thai and True Curry Paste soon. Here is my chicken stock recipe.
- 6 cups/1.4 liters homemade chicken stock
- 1 (14 ounce/414 ml) can full-fat coconut milk
- 4 inch/10 cm piece of ginger, cut into thin slices, or 2 tablespoons grated ginger
- 3 garlic cloves, smashed
- Pinch or two red chili flakes
- For More Flavor: 1 stalk lemongrass cut in half, 2 teaspoons Thai red curry (optional)
- To Serve: Unrefined salt or fish sauce, fresh limes, chopped cilantro, sliced green onions (optional)
- Place the stock, coconut milk, ginger, garlic, and red chili flakes (plus lemongrass and/or Thai red curry, if using) in a large pot on high heat and bring to a boil.
- Turn down the heat and simmer the broth for ten minutes.
- Salt the broth with unrefined salt or fish sauce to taste. Remove the lemongrass, ginger (if you are using sliced), and garlic. Serve with a slice of lime, chopped cilantro, and/or sliced green onions, if desired.
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Kristen @ Smithspirations
I make something like this at home and we call it Sniffles Soup! Adult bowls get an extra kick with raw garlic and more cayenne/chili flakes. I haven’t added the ginger, though. That sounds great!
I love your name, “Sniffles Soup”. That is so creative. 🙂
Slurp! I always add cilantro, lemongrass, and fish sauce to mine! A fav!
I have a great love of lemongrass and cilantro myself. 😉
We love the Thai and True curry sauces. I especially love supporting a local company. So simple to use, they make pulling together a Thai meal a breeze! ~Sharon
Thanks for letting me know! I saw them the other day at the store, and have been waiting until I use up my other curry bottle before I buy it! What meals do you like to make with them? Have any favorites?
Well, I’m nowhere as fancy and creative in the kitchen as you. That’s why I’m the proud owner of Ladled. I get to draw on all of your wisdom and attention to detail in your delicious tried and true recipes. :o) We like the red curry paste and we simply follow the directions on the jar for making a simple curry– just add coconut milk. Then, we basically cut up whatever veggies we have on hand and add it to the pot–zucchini, carrots, peppers, onions, along with some sliced chicken. We usually serve it over quinoa.~Sharon
We have been enjoying both of your cookbooks. You have breathed new life into our kitchen ~ Thank You!
I especially enjoyed this post as I’d written a similar one recently about a chicken soup recipe that I call ‘cold comfort soup’ It got me thinking about why we think of soups as healing foods and after doing a bit of research I turned some interesting stuff. I will definitely have a go at your recipe, I really like the idea of the coconut milk. If you fancy looking at my version it’s at http://www.dalecottagediaries.co.uk/2013/02/cold-comfort-soup/
Oh my goodness this sounds amazing!!! I am going to have to try it soon, it’s perfect for the weather we’ve been having here.
Your website is such a wonderful resource. I just bought the ebook version of “Ladled” to read on my computer. <3 Consider me a fan!
Thank you! Just the inspiration I was looking for to get me through the next week!
I haven’t gotten to that one yet in your book, but it sure sounds good and soothing. I’m trying the Irish chicken and rice with the prunes in the broth tonight. Slowly working my way through the different ones. Very good I might add. My friends are enjoying it as well, and we share! BTW I also now have the salad book but haven’t done too much with that yet other than the Mexican salad dressing.
This sounds delicious! Any idea if this broth would freeze well? I’m the only one in my house that would eat this and it looks like it makes a pretty big batch. 🙂
I just made this soup and added chicken to it. This soup is amazing!! Thank you so much for the recipe! 🙂
Is there a reason why you remove the lemongrass? I only have cut lemongrass that I purchased. I think it would be okay to leave it in, wouldn’t you?
You can definitely leave it in! It will continue to deepen the flavor as it steeps. 🙂 I try to remove the ginger/garlic/lemongrass as my family doesn’t like it when it ends up in their bowl.
I always add in water chestnuts, bamboo shoots, baby corn, fish sauce while cooking, lots of fresh lemon juice, onions, garlic, lots of garlic and ginger and often cayenne and of course chicken. I’ve used turkey before but it often has an overly heavy taste to it that detracts from the other flavors. This is also great with certain white fish. We enjoy it served alone, with noodles or with rice. It also freezes well and is timeless, I’ve been making it for over ten years and never grow tired of it. I’m never ill, so I don’t wait to enjoy this for when I am, LOL.