Thai Coconut Hot Pot
A quick, warming and immune boosting soup with Thai flavors.
Serves: 4
Ingredients
2 Tbsp coconut oil
1 inch knob of ginger
6-8 cloves garlic
1 small onion
4-6 cups bone broth
1 can full fat coconut milk
2 heads baby bok choy
1 cup shiitake mushrooms
1 cup shredded carrots
3 cups kale
1-2 cups shredded chicken (optional)
cilantro, to garnish
jalapeno pepper, to garnish
white jasmine rice or kelp noodles
Instructions
Start by washing and preparing all the vegetables. Peel and mince ginger and garlic. Dice onion. Chop off the end of the bok choy and slice leaves down the middle. Destem kale and roughly chop.
Heat the coconut oil in a large pot over medium heat.
Add ginger and garlic. Sauté for a few minutes before adding the onion. Continue to sauté until translucent.
Add in broth and coconut milk. Stir and bring to a boil.
Once boiling, reduce heat to low and add in bok choy, carrots and mushrooms. Cook for 3 to 5 minutes until vegetables start to wilt. Then add kale and cook for a few more minutes.
Stir in shredded chicken.
Serve over jasmine rice or kelp noodles. Garnish with a heavy handful of chopped cilantro and jalapeño peppers.
Serving Note: If you’re interested in a low-carb noodle option, these are the ones I like – I can usually find them at Whole Foods. For best results, I usually soak them in warm water with a tsp of baking soda and a squeeze of lemon for about 30 minutes. This separates and softens them.
