Thai Lemongrass Basil Soup: Veggie, Chicken, Tofu

Thai Lemongrass Basil Soup: Veggie, Chicken, Tofu

Hi Sisters! Happy Thursday! I have a great recipe for you today! I always feel deprived when my husband gets to eat curry, so I found this alternative that still has the Thai flavor! This is also a low-FODMAP recipe, and gluten & dairy free! Try it without the chicken if you are vegan or vegetarian!


Turn the stove on medium-high heat and put two tablespoons of coconut oil in the pan. (I used a dutch oven, a deep skillet will work, too!)

IMG_6699I then put about two pounds of organic chicken, tofu, zucchini, and squash, and cooked it until slightly brown for more taste. I then added the lemongrass basil Thai mix from the grocery store (The sauce has a little garlic puree, apple juice concentrate (high-FODMAP) and jalapeno pepper in it, but it didn’t bother me!) and mixed it in the veggies!




I then cut the heat down until the ingredients started to bubble.



When all of the ingredients were bubbling and smelling amazing, I poured in one can of light coconut milk I picked up at Trader Joe’s.



I chopped up some tomatoes to add to the mix, and generously added sea salt and pepper.



I had some spinach in the fridge, too, so thought it would be good to add some more nutrients to it!


Cook until the coconut milk soup starts steaming, and you’re ready to eat! Soup is very good on the digestion and fills you up quickly, too! This is a full proof, protein packed, healthy meal!


Enjoy with some rice thin crackers! NOM!

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