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
- Boil the coconut milk and bone broth together.
- 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.
- 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.
- Garnish with cilantro, spinach/chard, and the juice of ½ a lemon (more juice if you think it needs it).
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.