Dr. Jenny’s Favourite Soups: Thai Coconut Chicken Soup

Winter is around the corner, and it calls for soup soup soup.

Some of my favourite cookbooks are the Whitewater Cooks cookbooks, and I’ve adapted the recipes from there. I often substitute based on my food sensitivities and available ingredients, so my apologies to the chefs at Whitewater

I will note that I use bone broth for all of my soups, adding to the nutritional, anti-inflammatory, hormone-health, gut health, and skin-health benefits of the soup. I make these recipes gluten-free, substitute the cheese for sheep’s milk cheese (better tolerated), and cut the time down to about 30 minutes. My kind of soup!

Thai Coconut Chicken Soup

  • 2 cans of coconut milk
  • 4 cups of bone broth
  • 2 stalks of lemon grass
  • 6 lime leaves (preferably fresh or frozen)
  • 1 inch of ginger, whole
  • 2-3 Tbsp of fish sauce
  • 1 tsp thai chili paste
  • 3 carrots julienned
  • ½ cup mushrooms (shiitake or brown button) sliced
  • ½ red pepper julienned
  • ½ cup cilantro chopped
  • ½-1 lemon, juiced
  • 1 ½ cups chicken cooked and diced
  • 1 handful of spinach or Swiss Chard, chopped
  1. Boil the coconut milk and bone broth together.
  2. Add the lemon grass, lime leaves, ginger, fish sauce, and chili paste and simmer for 10 minutes. Add the mushrooms, red pepper, and carrots, simmer for another 10 minutes.
  3. Toss the chicken into the soup, give it a stir, and remove the pot from the heat. Remove the lemon grass, lime leaves, and chunk of ginger.
  4. Garnish with cilantro, spinach/chard, and the juice of ½ a lemon (more juice if you think it needs it).
Delicious AND warming, the perfect combo for a chilly day.

Jenny Schmidt-White

Hi, I’m Dr. Jenny Schmidt-White. My practice focuses on family health and wellness, healthy aging for men and women and optimizing fertility & hormone function. I work with you, within realistic and sustainable parameters, to find the root cause of dysfunction in your body and address it.




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