Serves 2-4

  • 1 quart organic chicken broth
  • 3/4 can Thai Kitchen Organic Coconut Milk
  • 2 cloves garlic minced
  • 4 carrots chopped
  • 1 Tbsp. fresh ginger
  • 1 bunch basil chopped
  • 1-2 chicken breasts (optional) or 2 cups cooked shrimp (or both)


  1. Add chicken broth, coconut milk, garlic, carrot and ginger to a pot. Bring to boil and simmer for 20 minutes.
  2. Slice chicken breast into bite size pieces. Bring the soup back to boil and add chicken pieces until cooked. If using frozen cooked shrimp, add at this time and cook for a few minutes.
  3. Turn off heat and add cilantro. Add salt to taste, and more ginger if desired.
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