Coconut Lemongrass Chicken Soup with Snap Peas

This Coconut Lemongrass Chicken Soup with Snap Peas is the quintessential warming dish that’s also perfect for boosting your immune system. The ginger and Thai chilies pack a healing wallop if spring showers have slowed you down.

Some like it hot – some not

When working with red Thai chilies, start with 1 chili and work up to more. Depending on your preferred level of heat.

Coconut Lemongrass Chicken Soup with Snap Peas

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Servings

4

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Ingredients

spice paste

• 1 tbsp coconut oil melted
• 1 large shallot peeled and coarsely chopped
• 2 tbsp ginger peeled and coarsely chopped
• 2 large garlic cloves chopped
• 1 to 3 red thai chilies stems discarded, thickly sliced
• 1 lemongrass stalk white part only, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric

soup

• 7 oz package stir-fry rice noodles
• 1 tbsp coconut oil plus extra
• 4 cups low-sodium chicken or vegetable broth gluten and/ or dairy free if desired
• 2-13 1/2 oz cans coconut milk
• 2-6 oz boneless, skinless organic chicken breast
• 1 1/2 cups snap peas
• 2 tsp coconut sugar
• 1 tsp low sodium Tamara
• 1/2 cup Fresh cilantro leaves
• 4 whole green onions diagonally sliced
• 1/2 tsp crushed red chilli pepper
• Generous pinch black pepper
• 1 lime cut into wedges
• sriracha sauce (optional)

Ingredients spice paste 1 tbsp coconut oil melted 1 large shallot peeled and coarsely chopped 2 tbsp ginger peeled and coarsely chopped 2 large garlic cloves chopped 1 to 3 red thai chilies stems discarded, thickly sliced 1 lemongrass stalk white part only, chopped 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp turmeric soup 7 oz package stir-fry rice noodles 1 tbsp coconut oil plus extra 4 cups low-sodium chicken or vegetable broth gluten and/ or dairy free if desired 2-13 1/2 oz cans coconut milk 2-6 oz boneless, skinless organic chicken breast 1 1/2 cups snap peas 2 tsp coconut sugar 1 tsp low sodium Tamara 1/2 cup Fresh cilantro leaves 4 whole green onions diagonally sliced 1/2 tsp crushed red chilli pepper Generous pinch black pepper 1 lime cut into wedges sriracha sauce (optional)

Servings 4 Print Recipe

Instructions

1. In mini high-speed blender or mortar with pestle, place spice paste ingredients. Blend until a smooth paste develops. Scrape down sides of blender or mortar with spatula and continue to blend, adding a splash of water if needed. Setaside.
2. Bring kettle of water to a boil. In large bowl, place rice noodles and cover with boiling water, stirring a couple of times to loosen noodles. After about 2 minutes, noodles should be cooked through but not mushy. Drain and rinse in cold water. Drain again and place in clean, dry bowl. Stir in a splash of coconut oil to keep them from sticking. Set aside.
3. In large, heavy saucepan, heat 1 Tbsp coconut oil. Add spice paste and stir over medium-high heat until it becomes fragrant, about 
2 minutes. Add a splash of chicken or vegetable broth if it begins to stick. Stir in remaining broth and coconut milk and bring to a gentle boil. Stir in chicken, reduce heat to medium, cover, and poach chicken for 5 minutes, or until almost cooked. Stir in peas; cover and cook for 3 or 4 more minutes, or until chicken is fully cooked and peas are tender-crisp. Taste and add coconut sugar and tamari.
4. Divide noodles among 4 soup bowls. Ladle soup over noodles and sprinkle each serving with equal amounts of cilantro, green onion, crushed chilies, and black pepper. Serve with lime wedges and Sriracha sauce (if using).

Recipe Notes

Per serving: 678 calories; 25 g protein; 20 g total fat (17 g sat. fat);
93 g total carbohydrates (6 g sugars, 3 g fiber); 345 mg sodium