GutRx Thai Chicken Soup

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- My Notes -

  • 1 tablespoon Virgin Coconut Oil
  • 1 Whole Organic Chicken - (about 4 pounds), cut into pieces (including the back)
  • 1 tablespoon Sea Salt
  • 9 cup Bone Broth
  • 6 Carrots - roughly chopped
  • 1 medium Celeriac - root, peeled and chopped into 1” pieces
  • 1 stalk Fresh Lemon Grass - cut in half
  • 5 sprig Fresh Parsley - finely chopped
  • 0.75 teaspoon Ground Black Pepper - (to taste)
  • 1 inch Fresh Ginger - knob of fresh ginger root, finely chopped
  • 1 tablespoon Curry Powder
  • 1 teaspoon Red Chili Powder - (to taste)
  • 0.5 teaspoon Ground Cumin
  • 2 tablespoon White Wine Vinegar
  • 1 can Coconut Milk - 8oz can coconut milk, (unsweetened; no thickener)
  • 2 Green Onion - finely chopped (green part only)
  • 1 bunch Fresh Cilantro
  • In large stock pot, heat to medium heat, add 1 T coconut oil and add chicken and 1 T sea salt to stockpot with the bone broth. Slowly bring to a boil, reduce to simmer, partially covered, for 30 minutes.
  • Remove chicken breast only, and set aside. Add carrots, celeriac root, lemon grass, parsley, pepper, ginger, curry, chili pepper, cumin and vinegar. Simmer, partially covered, for 40 minutes
  • Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. Add coconut milk.
  • Stir in desired amount of chicken; reserve the rest for another use. Season with salt. Garnish with green onions and cilantro.
We recommend Herb Stop gluten free asafetida. We recommend Native Forest brand unsweetened, no thickeners added canned coconut milk.
Feel free to replace bone broth with equal amounts of water or low FODMAP broth.
For more garlic flavor, add 1-2 small pinches of Gluten Free Asafoetida with the coconut oil. Sauté 2-3 minutes, until you smell garlic and onion aroma. Then add the chicken.


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