Thai Chicken Soup

Coconut milk has many benefits to the diet and is commonly used in Thai cooking to give a lovely creamy texture. Coconut is very high in MCT’s (medium chain triglycerides), believed to be instrumental in weight loss.


  • Thumb size piece of ginger, grated
  • Clove of garlic finely chopped
  • 1 onion finely chopped
  • 250g mushroom, chopped
  • 400g leftover cooked chicken
  • 300ml of stock, ideally homemade bone broth
  • 1 tblsp of high quality peanut butter (made from just ground peanuts)
  • a large handful of greens (Chinese greens or kale/spinach)
  • Tin of coconut soup
  • 1 lime, squeezed
  • dash of fish sauce
  • a handful of raw peanut, chopped
  • a handful of fresh coriander
  • coconut oil


  • Gently fry the ginger, onion and garlic in a large knob of coconut oil until softened
  • Add the chopped mushroom and continue to fry for about 5 minutes until the mushrooms have softened too.
  • Add the coconut milk and stock and allow to gently simmer for about 20 minutes until the soup reduces a little
  • Add the dash of fish sauce, the chicken,  peanut butter and greens
  • Continue to simmer until the chicken is full heated and the peanut butter has blended fully.
  • Add the lime juice, and serve topped with chopped peanuts and coriander                                                                                                                                                 img_20170125_171657