• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Simple Thai Broth (oh-so-soothing-&-delicious)

February 22, 2013 by KimiHarris 18 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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.

Simple Thai Broth (oh-so-soothing-&-delicious)
 
Serves: 6 (small)
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Print
 
This is a perfect broth when you’re coming down with a cold. It has chicken stock, known for its healing properties, and it has coconut milk, which contains MCFAs that have powerful antimicrobial properties. Plus, it contains ginger, garlic, and other spices that ramp up the immune system. You can keep this broth simple with just some ginger and garlic in coconut chicken stock, or you can add more flavor with a stalk of lemongrass (which also gives extra health benefits) or a prepared Thai red curry, which is easy to keep on hand. To make this broth a full meal, serve it over rice pasta and cooked chicken and perhaps some spinach cooked in the broth at the end. This is pretty rich, so cut the coconut milk in half for a lighter broth if desired.
Ingredients
  • 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)
Instructions
  1. 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.
  2. Turn down the heat and simmer the broth for ten minutes.
  3. 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.
3.2.1215

 

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Dairy Free, Gluten Free, Nutrient Dense Foods, Soups

Previous Post: « 52 ways to save money on a healthy diet: Eat ethnic food
Next Post: Miss my soup workshop and muffin ebook? Get that and a whole lot more in this amazing ebook bundle of over 50 titles! »

Reader Interactions

Comments

  1. Kristen @ Smithspirations

    February 22, 2013 at 5:00 pm

    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!

    Reply
    • KimiHarris

      February 22, 2013 at 5:49 pm

      I love your name, “Sniffles Soup”. That is so creative. 🙂

      Reply
  2. Tessa@tessadomesticdiva

    February 22, 2013 at 5:35 pm

    Slurp! I always add cilantro, lemongrass, and fish sauce to mine! A fav!

    Reply
    • KimiHarris

      February 22, 2013 at 5:49 pm

      I have a great love of lemongrass and cilantro myself. 😉

      Reply
  3. Sharon

    February 22, 2013 at 7:35 pm

    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

    Reply
    • KimiHarris

      February 22, 2013 at 9:02 pm

      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?

      Reply
      • Sharon

        February 23, 2013 at 4:35 pm

        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

        Reply
  4. Donna

    February 23, 2013 at 7:35 am

    We have been enjoying both of your cookbooks. You have breathed new life into our kitchen ~ Thank You!

    Reply
  5. alex

    February 23, 2013 at 7:37 am

    Hi Kimi,
    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/
    Alex 🙂

    Reply
  6. Ariane Huba

    February 23, 2013 at 9:23 am

    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.

    Reply
  7. Adriana

    February 23, 2013 at 11:29 am

    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!

    Reply
  8. Jeana

    February 23, 2013 at 12:45 pm

    Thank you! Just the inspiration I was looking for to get me through the next week!

    Reply
  9. Carol

    February 23, 2013 at 6:23 pm

    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.

    Reply
  10. Rachelle

    February 24, 2013 at 8:38 am

    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. 🙂

    Reply
  11. Kenda

    April 9, 2013 at 4:16 pm

    I just made this soup and added chicken to it. This soup is amazing!! Thank you so much for the recipe! 🙂

    Reply
  12. Essie

    February 9, 2014 at 5:52 am

    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?

    Reply
    • KimiHarris

      February 10, 2014 at 4:32 pm

      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.

      Reply
  13. Tanya

    February 23, 2015 at 1:22 pm

    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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework