Quick Thai Coconut Soup

This soup is always a hit, no matter what tweaks I make to it. I use this fabulous recipe from Our Best Bites as my inspiration. I have 2 of their cookbooks and I love everything I make from them! I just can’t follow someone else’s recipe to save my life, so I always end up changing things at least a little bit.

This is already a quick and easy recipe, but with Thrive Life freeze-dried foods on hand, it’s a true “throw and go” meal. And you might notice that ramen isn’t exactly “real food,” but I definitely throw out the MSG packet and use Thrive Life chicken bouillon instead, which has a much more simple ingredient list. And more recently, I’ve started using brown rice noodles instead of ramen noodles, which are a great real food alternative.

At any rate, here is a Quick Thai Coconut Soup. Better pictures to come in the future. Enjoy!




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Quick Thai Coconut Soup
  1. Heat oil in pan. Saute garlic and ginger until they crackle, about 30 seconds. Add Thrive Life mushrooms, chicken, and onions, and give everything a quick stir.
  2. Add water and bouillon, and bring to a boil. Add noodles and cook for 3 minutes. Add coconut milk, stir through, and remove from heat.
  3. Add Thrive Life cilantro and green onions, and lime juice to taste. Serve warm and enjoy.
Recipe Notes

To learn more about Thrive Life, including the freeze-dried foods in this recipe, check out my Thrive Life 101 page, visit my consultant website, or contact me. Thanks, and Happy Thriving!

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