Thai Ginger Coconut Soup with Cauliflower Rice
This coconut soup recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life and be sure to try out this thai ginger coconut soup recipe! She also has a great YouTube channel you can check out as well.
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Thai Ginger Coconut Soup
Prep
Cook
Inactive
Total
Yield 6 Bowls
Coconut Soup Ingredients
2 cans 13.5 oz coconut milk
6- 3 oz organic chicken breasts
2 tablespoons coconut oil (to sauté chicken in)
8 oz. frozen peas
4 peeled carrots
3 cups frozen broccoli
1/4 teaspoon garlic powder
1-2 tablespoons green curry paste
1-2 tablespoons ground ginger root
1/4 teaspoon Herbamere
8-14oz bamboo shoots (drained)
8oz can water chestnuts (drained)
1/4 teaspoon pink salt
1 tablespoon crushed garlic
4 bay leaves
1 teaspoon ground turmeric powder
10 drops of lemongrass essential oil
Optional: You can make a cauliflower rice such as this and have the soup on it.
(Ideas for vegetable substitutes for special diets, include onion, pepper, cabbage, etc.) You can also add real lemongrass as well, but I like using the essential oil.
Coconut Soup Instructions
Step #1: Cube chicken breasts. Turn Instapot to Sauté function and allow coconut oil to melt. Sauté chicken for about five minutes, stirring occasionally. (HERE is the Instapot we purchased and love using!)
Step #2: Keep the Sauté function on, and add in all other additional ingredients, while stirring occasionally.
Step #3: Push Meat/Stew function on Instapot. Cook for 10-12 minutes on High Pressure.
Step #4: Let meal cool off for at least ten minutes.
Step #5: Release steam and allow food to continue to cool an additional five minutes.
Step #6: Open lid carefully, and smell, and then taste the yumminess!
Step 7: Drop in the lemongrass essential oil and mix in really good.
***Note - The Cauliflower rice is not included in the nutrition information.
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Dinner
Cuisine Thai
Nutrition Facts
Serving Size 1.5 cups
Amount Per Serving | ||
|---|---|---|
Calories 344 | ||
% Daily Value | ||
Total Fat 19 g | 29% | |
Total Carbohydrates 15 g | 5% | |
Dietary Fiber 3 g | 12% | |
Sugars 4 g | ||
Protein 29 g | 58% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Additional Notes
You can really do this recipe with any protein source you would like or make it vegan and omit the extra protein all together. The base recipe is the coconut milk, veggies, turmeric, ginger, lemongrass, etc. This is micronutrient rich and gives the classic Thai experience.
For protein, chicken is the most popular, but you could do duck, grass-fed beef, bison, lamb, fish, turkey, etc. You could also do it without any meat and just include the turmeric or pure bone broth protein in it to add collagen protein. This is really good if you are struggling with low stomach acid and digesting animal protein is a challenge for you!
You could also try doing it vegan style and possibly throw in some hemp seeds if you want some added protein. If you are on our plant-based, low-protein ketogenic diet, then do this recipe and take out the carrots and chicken! You can double up on broccoli to take the extra space without the carrots and chicken!
Dr Jockers Comments
My favorite cuisine is Thai food as I LOVE the taste of ginger, lemongrass, coconut milk, bamboo shoots, watercress, etc.!! This is a lower carb, fat burning recipe that is full of micronutrient dense foods that reduce inflammation and support the health of your microbiome.
With coconut milk as the base, you get really healthy medium chain triglyceride (MCT) fats that are easy on the digestive system and teach the body to burn fat for fuel. When you add in the powerful anti-inflammatory, carminative herbs ginger, turmeric, garlic and lemongrass you get a terrific combination!
This is one of my favorite recipes to use with my clients struggling with autoimmune conditions as the vegetables and meat are well-cooked and it is easier for the digestive system. If you struggle with FODMAPs than you could always replace the broccoli with something lower in FODMAPs like kale.
Try it out and let us know how you liked it!!
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Taste profile was Wonderful! We added Fish sauce, Kaffir lime leaves, and galangal. Major snafu tho, way too long Instant Pot cooking times listed, so veggies were totally MUSH. We even reduced the times listed ahead of this. No teeth needed for the vegetables. 😁
Sounds great! Thanks for sharing!
Is there an alternative to meat? Beans, legumes, plant based?
You can do those, but beans and legumes have a lot of anti-nutrients and aren’t as healthy as the meat.