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Home/Blog/Thai Coconut Chicken Collagen Soup

Thai Coconut Chicken Collagen Soup

By Ethan Boldt

January 5, 2024

Thai Chicken Soup Header Jpg

If chicken soup is good for the body and the soul, then this Thai Coconut Chicken Soup takes the goodness to a whole new level. It’s packed with performance fats from coconut milk, Multi Collagen Protein, a punch of spicy flavor from red curry paste and some (optional) chili peppers, and the nutrition of numerous vegetables plus lemongrass — and ginger-infused broth.

In fact, you'll see that it's a perfectly balanced macronutrient meal, with 28 grams of carbs, 34 grams of fat and 34 grams of protein in each bowl. It will leave you feeling very satisfied. Additionally, it's loaded with vitamins and minerals (see nutritional data below). Each serving contains at least 20 percent Daily Value of 10 (!) minerals.

Believe me, this soup will have you saying, “More, please!” And you will be in luck because this recipe makes enough for a crowd.

How to Make Thai Coconut Chicken Soup

In a large pot or Dutch oven, bring the broth, lemongrass, ginger, and optional chili peppers to a boil over medium-high heat. Decrease heat to medium-low and simmer while you prepare the rest of the ingredients.

If you want to add more protein to this dish, feel free to use Bone Broth Protein Chicken Soup and mix with four cups of water. This will be your broth.

Next, in a medium pot, heat the coconut milk to a low boil over medium-high heat. Add the red curry paste and Multi Collagen Protein, whisk to combine until smooth and fully incorporated. Turn off heat and set aside.

In a large skillet, heat the butter or oil over medium heat. Once the butter is melted or the oil is shimmering, add the chicken thighs and cook for 5 minutes, stirring occasionally. Add the onions and sweet potatoes and cook 5 minutes more. Turn off heat and set aside.

Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard.

Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Simmer for 10 minutes.

Turn off the heat and add the scallions and lime juice. Stir, cover and allow the soup to rest for 10 minutes to allow the flavors to marry.

Other Healthy, Hearty Soup Recipes

Thai Coconut Chicken Collagen Soup Recipe

Category

Soups, Lunches

Servings

8

Time

50 min (Prep time: 20 min; Cook time: 30 min)

Calories

538

Author

Ethan Boldt

Want to make up some Thai food at home? This one is a winner, and it's a perfectly balanced macronutrient meal, with 28 grams of carbs, 34 grams of fat and 34 grams of protein in each bowl.

Ingredients

  • 4 cups low-sodium chicken broth (or 3 scoops of Bone Broth Protein Chicken Soup mixed with 4 cups of water)

  • 1 scoop Multi Collagen Protein

  • 2 stalks lemongrass, cut in half and smashed

  • 1 medium knob of ginger, peeled and coarsely chopped

  • 1–2 chili peppers (optional)

  • 3 cans reduced fat (or light) coconut milk (13.5 oz each)

  • 1 jar Thai red curry paste (4 oz)

  • 2 tablespoons grass-fed butter or coconut oil

  • 2 pounds boneless skinless chicken thighs, chopped

  • 2 red onions, chopped

  • 1 large Japanese sweet potatoes, diced

  • 1 head broccoli, chopped

  • 1 can bamboo shoots, drained (13.5 oz)

  • 1 bunch scallions, chopped

  • 2 limes, juiced

Directions
  1. In a large pot or Dutch oven, bring the broth, lemongrass, ginger, and optional chili peppers to a boil over medium-high heat. Decrease heat to medium-low and simmer while you prepare the rest of the ingredients.

  2. In a medium pot, heat the coconut milk to a low boil over medium-high heat. Add the red curry paste and Multi Collagen Protein, whisk to combine until smooth and fully incorporated. Turn off heat and set aside.

  3. In a large skillet, heat the butter or oil over medium heat. Once the butter is melted or the oil is shimmering, add the chicken thighs and cook for 5 minutes, stirring occasionally. Add the onions and sweet potatoes and cook 5 minutes more. Turn off heat and set aside.

  4. Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard.

  5. Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Simmer for 10 minutes.

  6. Turn off the heat and add the scallions and lime juice. Stir, cover and allow the soup to rest for 10 minutes to allow the flavors to marry.

Recipe Video
Nutrition

1 bowl serving contains:

  • Calories: 538

  • Total Carbohydrates: 28.3 g

  • Fiber: 5 g

  • Sugar: 7 g

  • Total Fat: 34.5 g

    • Saturated Fat: 20.5 g

    • Polyunsaturated Fat: 6 g

    • Monounsaturated Fat: 5 g

    • Trans Fat: 0.1 g

  • Protein: 34.6 g

  • Cholesterol: 120 mg

  • Sodium: 566mg (38% DV*)

  • Vitamin A: 4876 IU (209% DV)

  • Vitamin C: 79.6mg (106% DV)

  • Selenium: 39.3 µg (71% DV)

  • Vitamin K: 58.3 µg (65% DV)

  • Manganese: 1.1mg (63% DV)

  • Phosphorus: 389mg (56% DV)

  • Copper: 0.5mg (52% DV)

  • Zinc: 3.3mg (42% DV)

  • Sodium: 566mg (38% DV)

  • Magnesium: 80mg (26% DV)

  • Iron: 3.8mg (21% DV)

  • Potassium: 985mg (21% DV)

  • Calcium: 90mg (9% DV)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

thai coconut chicken soup | thai chicken soup | thai coconut soup
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