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Saffie’s Thai Soup


3 boneless skinless chicken breast

5 limes

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

1 onion chopped

3 garlic cloves minced

or 1 tablespoon minced in Jar or Garden Fresh Chunky Garden Paste

2 lemon grass stalks minced

or 1 tablespoon Garden Fresh Lemon Grass Paste

1 tablespoon minced fresh Ginger

or Garden Fresh Ginger Paste

1 can unsweetened Coconut Milk

2 tablespoons olive oil

3 Boneless Skinless Chicken Breast

I carton white mushrooms


1-2 Serrano Peppers (optional)

Fresh Spinach (optional)

Bean Sprouts (optional)

Rice (optional)

Heavy Cream (optional)

Better Than Chicken Boullon Base (optional)


Saute all vegetables, except for mushrooms, in olive oil to soften.

  • You have the option to add the seranno peppers here.  About 5 minutes

Put in chicken breast and cover with water.

  • You have the option to add about a teaspoon of the Better Than Chicken Boullon Base but I have made it without also.

Squeeze 3 limes over all. Bring to a boil and cook until chicken is cooked.  About 20 minutes.

Remove chicken and chop into small pieces

Return chicken to pot, pour in coconut milk and juices of remaining limes. 

Add mushrooms and simmer until mushroom are soft.  

  • You have the option of adding 1/4 of heavy cream to make it a bit richer

Serve over raw clean spinach (I have been watching carbs) or rice.   Garnish with bean spouts.


Saffie Leedy Farris
BubbleLife Media

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