Thai-Inspired Chicken and Vegetable Detox Soup
Thai-Inspired Chicken and Vegetable Detox Soup takes roughly 1 hour from beginning to end. One portion of this dish contains approximately 30g of protein, 28g of fat, and a total of 443 calories. This recipe serves 6 and costs $3.08 per serving. This recipe is liked by 19 foodies and cooks. It works well as a rather expensive main course for Winter. It is a good option if you're following a gluten free and dairy free diet. This recipe from An Edible Mosaic requires salt, canned tomatoes, chicken breast, and celery. Overall, this recipe earns an amazing spoonacular score of 87%. If you like this recipe, take a look at these similar recipes: Thai inspired fish roe soup, Easy Thai-Inspired Carrot Soup, and Mean Green Detox Vegetable Soup.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon organic raw, unfiltered apple cider vinegar
1 can (14.5 oz/411 g) diced tomatoes
2 cups chopped carrots
2 large stalks celery, chopped
1¼ lbs (570 g) chicken breast, cubed
1 tablespoon coconut aminos
1 can (5.4 fl oz/160 ml) coconut cream (or substitute canned full-fat coconut milk)
1 tablespoon coconut oil
1 tablespoon fish sauce
¼ cup chopped fresh cilantro
½ cup chopped fresh flat-leaf parsley
2-inch piece fresh ginger, grated
4 large cloves garlic, crushed or minced
½ teaspoon ground black pepper
1 teaspoon ground turmeric
4 cups baby kale
4 cups (950 ml) low-sodium chicken stock
1 medium-large onion, chopped
¼ teaspoon salt
Equipment:
pot
Cooking instruction summary:
Heat the coconut oil in a 5-quart pot over medium-high to high heat. Once hot, add the chicken and cook until starting to brown.Add the stock, tomatoes, coconut cream, carrot, celery, onion, garlic, ginger, fish sauce, coconut aminos, turmeric, black pepper, and salt. Bring up to a boil, and then cover the pot, turn the heat down, and simmer until the vegetables are tender, about 20 to 30 minutes.Turn off the heat and stir in the kale, continuing to stir until its wilted, about 1 minute.Stir in the vinegar, parsley, and cilantro, and serve.
Step by step:
1. Heat the coconut oil in a 5-quart pot over medium-high to high heat. Once hot, add the chicken and cook until starting to brown.
2. Add the stock, tomatoes, coconut cream, carrot, celery, onion, garlic, ginger, fish sauce, coconut aminos, turmeric, black pepper, and salt. Bring up to a boil, and then cover the pot, turn the heat down, and simmer until the vegetables are tender, about 20 to 30 minutes.Turn off the heat and stir in the kale, continuing to stir until its wilted, about 1 minute.Stir in the vinegar, parsley, and cilantro, and serve.
Nutrition Information:
covered percent of daily need
