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Healthy Green Kitchen Thai Coconut Soup
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This Thai Coconut Soup is a simple yet flavorful meal that can be prepared quickly. It is one of my favorite healthy soup recipes.


Coconut milk is a healthy fat that makes food taste incredibly rich and delicious.

I made the soup with wild fish (wondering what kind to buy? check out healthiest fish). You can leave out the fish and use organic chicken instead, or you can substitute sauteed tempeh for the protein in this soup.

You could also just make it with additional veggies if you are looking for a vegetarian appetizer or snack. Remember to use local/organic ingredients whenever possible.

Thai Coconut Soup

Serves 2-4
use local and organic ingredients whenever possible


2 Tb. organic coconut oil
2 cloves garlic, peeled and minced
1 small onion, peeled and chopped
3 carrots, cleaned and chopped
*1 large white potato or sweet potato, cleaned and chopped
*1 1/2 cups water (or homemade or store-bought chicken, fish or vegetable stock)
*1 cup organic whole coconut milk
*2 wild fish fillets (approx. 4 oz. each --I used wild mahi mahi) or 2 organic chicken breasts (4 oz. each)
*1 cup fresh, frozen, or canned organic peas
*2 cups packed baby spinach leaves (or any other chopped leafy green such as kale or bok choy)
*1 teaspoon red pepper flakes
*Himalayan or sea salt
*squeeze of lemon and/or 1/2 cup finely chopped cilantro and/or basil for garnish--optional


1. Heat coconut oil in a small pot. Add minced garlic and chopped onion and cook for a few minutes until translucent and very fragrant, stirring frequently to prevent burning.

2. Add carrot, and potatoes and cook for a few more minutes. Add water or stock and coconut milk, and bring to a boil.

3. Add fish or chicken and cover the pot. Allow to simmer for about 10 minutes, or until the fish/chicken are cooked through. Remove fish or chicken from the pot and allow to cool.

4. Add the peas and the spinach or other greens to the soup and simmer for a few minutes. Slice the fish or chicken into smaller pieces and add back into the soup. Season with salt to taste, and garnish with the fresh lemon juice and herbs before serving, if desired.


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  1. 1

    Sue — June 15, 2009 @ 8:17 am

    this looks great. i may make it without the fish…wish me luck!

    • drwinnie replied: — June 15th, 2009 @ 8:36 am

      It’s also good with chicken, or just try it with veggies!

  2. 2

    Ellen — June 22, 2009 @ 10:01 am

    i’m a sucker for anything coconut! i’ll have to give this a try for sure. sounds delicious :)

  3. 3

    Georgia — June 25, 2009 @ 2:40 am

    Wow – I came to your blog because of the Sweet Freedom giveaway – and I love your recipes – I am going to add you to my reader.

  4. 4

    drwinnie — June 26, 2009 @ 7:03 am

    Ellen and Georgia,
    Thanks for your comments…
    You are now entered into the contest!

  5. 5

    holisticthai — March 4, 2011 @ 8:21 pm

    it’s look good and it’s good with beef too. next time you would try.

  6. 6

    Aneta — November 25, 2012 @ 1:39 pm

    I would bake it with spices that cmeolimpnt your enchilada recipe, maybe even put slices of bacon on top to keep it moist while adding flavour or if you preferred, you could boil it, probably the healthiest choice, but I don’t think it’s the tastiest EDIT: Baking time would vary depending on whether it is a whole chicken or pieces. I usually cook at 350 for about 30 minutes if I’m using boneless chicken breasts and around 45 minutes if they have the bone in. If it’s a whole chicken, I cook it until the leg moves freely and the juices run clear. Was this answer helpful?

  7. 7

    The Healthy Epicurean — April 22, 2013 @ 1:54 pm

    This look really good – I love Thai soups…