Thai Coconut Chicken Soup

Soup season is upon us and I could not be more excited to share the recipe for one of our most infamous dishes: Thai Coconut Chicken Soup. It's dairy and gluten-free and is the perfect remedy for a cold. It's loaded with nutrient dense ingredients and will clear your sinuses in no time!


  • 3 stalks of lemongrass
  • 1/2 a thumbs length of fresh ginger root
  • 1/2 a thumbs length of fresh turmeric root
  • 4 garlic cloves
  • 1 red onion
  • 4 medium carrots
  • 4 bunches of bok choy
  • 15 cherry or grape tomatoes
  • 5 mushrooms
  • 1 jalapeño pepper
  • 2-3 red bell peppers
  • 1 whole organic chicken (we prefer buying a whole chicken, but if you don't want to deal with bones, then we recommend thigh or breast meat.
  • 1 can of coconut milk
  • 1 cup of water
  • 4 cups of chicken broth
  • 10 dashes of fish sauce
  • 1 lime
  • 2 tablespoons of powdered turmeric
  • Salt & Pepper

*I recommend cooking a whole chicken (bone-in) since you'll get the healthy collagen and gelatin in the soup!


  1. Trim, smash and dice the lemongrass, as seen here. Grate or dice the turmeric and ginger.
  2. Chop the onion, garlic, carrots, bok choy, tomatoes, pepper and mushrooms.
  3. Place onion, garlic, carrots, tomatoes, pepper and mushroom in the base of the crockpot. Place whole chicken over veggies. Squeeze 1 full lime and add coconut milk, chicken broth and water. Cover and and cook on low heat for 6 hours. Add in bok choy and cook for another hour.
  4. Debone chicken before serving.