Coconut Thai Soup

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Coconut milk is manufactured by squeezing or extracting the liquid from coconut meat. Coconut milk has a milky white color creamy texture and nutty flavor.  Some coconut milk is watered down to reduce the fat content. This is called lowfat or light coconut milk. But to regain the milks necessary thick texture for recipes, thickeners, such as Guar gum are usually added.  Avoid the lowfat coconut milk. Canned coconut milk can have separation especially for brands that do not use thickeners. To mix simply shake the can vigorously before opening.

Ingredients:

  • 2 ½ cups vegetable stock
  • 1 can coconut milk
  • 2 Tbs fresh lemon juice
  • 2 Tbs tamari
  • 4 Tbs coconut sugar
  • ¼ cup fresh grated ginger
  • Juice and zest of a lime
  • 1 Tbs chili paste
  • Cooked cubed chicken, tempeh, or shrimp (optional)

Directions:

  1. Place all ingredients in a large saucepan.  Blend with a stick blender.
  2. Add  protein source if desired.
  3. Warm to desired level making sure sugar is dissolved.  Serve hot.

Soba noodles can be added by bringing the soup to a boil, adding noodles for three minutes, then serve.

Filed Under: Main Course, Recipes

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Avatar of Kellie About Kellie

Kellie Hill received her Bachelor of Arts from Willamette University in Speech Communication and a Bachelor of Science from Kaplan University in Nutrition, Health & Wellness.  She has a Nutritional Therapy Practitioner Certificate from Nutritional Therapy Association. Kellie has earned a Personal Trainer Certificate from American Sports & Fitness Association.

 

Kellie's philosophy is that there is no one-size fits all diet. Because of bio-individuality (each one of us is different), most diets will work for some people and not for others. We need to eat nutrient dense, whole foods that have been properly prepared - real food, as close to the form it was originally grown/raised in, prepared in a way that preserves or even enhances the nutritional value of the food.

 

She believes that it is important to investigate how the body is using the food as well as understanding what is happening in the bigger context of an individuals life.  She knows that we are obviously more than what we eat and that can have a very big impact on how the body deals with food. Kellie helps her clients identify and move toward their personal ultimate health goals.

 

Kellie is in private practice in Medford, Oregon. She consults with long-distance clients by phone and internet.

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