Those kiddos of mine, who will happily eat salmon patties by the dozen (almost) and not bat an eye at the flavor factor of Bethany’s Instant Pot chipotle beef barbacoa, tend to groan in dismay when I say it’s stir fry night.
There’s something about a pile of veggies on their plates that doesn’t make them happy, I guess! (Although parents of only little ones, have hope! My 11yo now adores stir fry and the 8yo has also come around, so keep serving those vegetables and eventually you’ll win them over.)
When I found the recipe that inspired this Thai chicken stir fry soup in an eBook from Nourishing Days, I knew it was one I wanted to try but would have to heavily adapt it.
How to Get Your Chicken Stir Fry in a Bowl
The original had fish sauce (just not going there) and no veggies, but I could tell it had potential to have great Asian flavor and be QUICK, which is kind of my first, second and third priority right now when it comes to meal planning (after the obvious “is it real food?” question is out of the way).
Speaking of meal planning, y’all know that’s totally essential to not going over budget on groceries, avoiding cheat nights because you don’t know what to cook, AND generally reducing your stress at mealtimes? I re-learn that lesson every couple weeks when I make a meal NON-planning error. Bites me every time!
Help is not far away!
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Better Coconut Milk Options
In adapting the recipe, I also know that canned coconut milk can get a little expensive, so whenever I can, I replace with whole milk or chicken stock plus a few tablespoons of coconut cream concentrate , which is much less expensive. You can also find it at Thrive Market (called “coconut manna” there) or Amazon (often found under “coconut butter”).
Sheesh! You practically need a vocabulary guide just to make a recipe!
The lowdown is that 1 teaspoon of coconut cream (or butter or whatever) plus a cup of water equals a cup of coconut milk for a fraction of the cost, and you have far fewer cans to recycle but with all the health benefits of coconut, so it’s a win for everyone! I usually use a generous scoop so probably more like a tablespoon, because I want it to be truly creamy. Another soup you’ll see this in is the very warming and delicious Turmeric Chicken Soup with Cabbage and Coconut.
- 3 Tbs. coconut oil (use the code STEWARDSHIP for 10% off at that site!)
- 2 medium onions, diced
- 4 c. chicken stock
- 2 c. cooked, shredded chicken
- 2 Tbs. soy sauce
- 3 Tbs. fresh lime juice (or bottled)
- 4 Tbs. coconut cream concentrate (use the code STEWARDSHIP for 10% off at that site!) + 3 c. milk (or additional chicken broth for dairy-free) OR 2 cans coconut milk
- 1 1/2 tsp. salt
- 1/2 tsp.red pepper flakes (cut in half for young children)
- 2 tsp. dried cilantro (or 1/4 c. fresh cilantro)
- 1/2 pound frozen broccoli
- 1/2 pound frozen green beans
- For best results, remove the frozen vegetables from the freezer to thaw a bit so that you can chop them up into smaller, bite-sized pieces.
- Melt coconut oil in a large pot. Saute onions until translucent, 5-10 minutes.
- Pour in chicken stock, chicken, soy sauce, lime juice, coconut cream (use the code STEWARDSHIP for 10% off at that site!), additional liquid (broth or milk), and all seasonings.
- Bring to a boil while you chop the frozen veggies. Add them into the pot and reduce heat to a simmer for about 5-10 minutes or until everything is heated through.
Serve with toppings:
* fresh cilantro
* squeeze of lime juice
* crushed red pepper flakes
If you really like the rice part of stir fry, add a ball of cooked rice – you don’t even have to heat it up if the soup is served steaming hot!
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Find this recipe on Plan to Eat HERE and automatically put it into your recipe box!