For the Love Of Mangoes

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Thai Chicken Soup

Prep Time15 mins
Cook Time45 mins
Servings: 4 servings


  • 4 cups chicken broth
  • 200 ml half can organic coconut milk
  • 5 chicken drumsticks
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 2 cups sliced cremini mushrooms
  • 2 ripe tomatoes diced
  • 2 red Thai chile peppers
  • 1 jalapeno
  • 2 garlic cloves
  • 2 tbsp fish sauce
  • 2 tsp dried Thai basil
  • 1 lime squeezed
  • 1/2 tsp chili flakes
  • 1 tsp sea salt
  • 1 tbsp coconut oil


  • In a large saucepan, sauté red, yellow, jalapeño, chile peppers, tomatoes, garlic and mushrooms in coconut oil.
  • Cut chicken off the bone and add to saucepan. (Keep the bones for broth next time)
  • Add Thai basil, salt, and chili flakes.
  • Saute for 25 minutes or until the chicken is fully cooked and peppers are soft (not mushy).
  • Add broth, fish sauce, lime juice, and coconut milk.
  • Bring up to a simmer for 5 minutes and serve hot.
  • I made a very simple chicken broth for this, using only roasted chicken bones, one roasted onion, and 3 garlic cloves.

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Meal Prep × Soups

Leave a reply


  • avatar image
    Mariah Davis, April 4, 2017

    This looks SO GOOD. And girl, I could fill a book with my experience in online dating. If it helps at all… I met my husband on Tinder. Not on purpose. It just happened.
    You crack me up!

    • avatar image
      theloveofpaleo, April 5, 2017

      WHAT! hahaha okay, that made my day. I’m not on Tinder but may as well be.