This delicious recipe popped up recently on a couple of websites that I frequently visit, Food Renegade and Cosmopolitan Primal Girl. The original recipe is from one of my favorite books, Nourishing Traditions!
I spent this past Thanksgiving with my wonderful family, eating great food and enjoying each other’s company. After it was all over, I left for home with a bag full of leftovers and a turkey carcass. Time for homemade stock! The house smelled amazing and I couldn’t wait for the stock to be ready so I could make this soup! I made a few additions and think the end result was pretty darn tasty!
But before we get to the recipe, I need to discuss the powerful collaboration of ingredients in this yummy soup!
First let’s talk stock. Homemade stock is full of minerals in electrolyte form. Easy for the body to assimilate. Stock also contains gelatin, a protein sparer, that allows you to more fully utilize complete proteins. Hence the addition of chicken in my version.
Lemon juice adds a dose of Vitamin C, something we could all use a little extra of this time of year.
Ginger not only tastes great, but it calms a nauseous stomach and may help relieve pain and inflammation.
Don’t fear the fat in the coconut milk, it is made up of medium-chain fatty acids. MCFAs help lower the risk of both atherosclerosis and heart disease. Coconut milk also provides antimicrobial properties to the gastrointestinal tract. Nutritious and delicious, it is one of my favorite ingredients in any recipe!
Shiitake mushrooms are another one of my additions. Shiitakes contain a compound called Lentinan. It acts as an effective immune system booster, helping fight infection. They also contain a powerful antioxidant, L-ergothioneine in large amounts.
Don’t wait until you are feeling under the weather to try this soup, reap it’s benefits now!
Thai Coconut Soup (AKA: A Non-Traditional Tom Kha Gai)
- 1 quart homemade chicken or turkey stock
- 1 1/2 cups whole coconut milk (this is approximately one can)
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon freshly grated ginger
- juice of one lemon
- 8 ounces baked and shredded chicken
- 3 ounces shiitake mushrooms, sliced
- 1 teaspoon fish sauce
- 3 green onions, sliced thinly
What to do:
In a large sauce pan, bring the stock to a simmer. Add the coconut milk, crushed red pepper flakes, grated ginger, lemon juice, chicken, and shiitake mushrooms. Simmer for 15 minutes. Add fish sauce to the soup and taste for seasoning. Add more fish sauce if additional salt is needed. Serve garnished with green onions.
Yield 4 servings.
Recipe adapted from Nourishing Traditions