Thai Coconut Chicken Soup

*recipe from Dr. Ben Lynch’s book Dirty Genes

Serves 4 (although I tend to get a lot more servings out of it)

  • 2 14-ounce cans of coconut milk ( full fat)
  • 1 1/2 cups chicken broth
  • 1/4 cup green curry paste
  • 2 1/2 tablespoons freshly squeezed lime or lemon juice
  • 1 tablespoon freshly grated ginger
  • 1 pound chicken breast, sliced thinly, or 1 pound fresh shrimp, peeled
  • 1 large carrot, cut in half and sliced into 1/4-inch half moons
  • 2 stalks celery, sliced into 1/4-inch pieces
  • 2 baby bok choy, chopped into 1-inch pieces
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1/4 cup fresh basil, chopped, for garnish
  1.  In a pot over medium-high heat, whisk together the coconut milk, chicken broth, green curry paste, lime or lemon juice and ginger. Bring to a boil.
  2. Add the chicken or shrimp. Cook, stirring occasionally, for 10 minutes, or until the chicken or shrimp is cooked all the way through.
  3. Add the carrot and cook for 3 minutes. Add the celery and baby bok choy; then turn off the burner, cover the pot, and let the mixture sit for 3 additional minutes.
  4. Divide the soup among four bowls and garnish with cilantro and basil.

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