Oh, glorious goodness. Simply beautiful, but there's something special about my take on Thai chicken soup--miso. While convential recipes use chicken stock, miso offers a depth of flavour and the special nutrient profile only available in fermented foods.
In a large saucepan, add 1 Tbsp coconut oil and 100g raw diced chicken breast. Turn heat up to medium-high and sauté until just cooked (about 3-5 minutes). Turn heat down to medium and add 200ml coconut milk, 2 tsp miso paste, 1 tsp fresh minced ginger, 1 clove minced garlic, juice of 1/2 lime, 1-2 stalks thinly sliced celery, 1 thinly sliced large carrot, 1 small handful thinly sliced yellow onion or green spring onion, 1 large handful grated courgette, and 1 handful bean sprouts. (All together, the vegetables should come in at about 275g, and you can also play around and use whatever you have on hand, no need to be a stickler!) Warm through for a few minutes until the vegetables are tender crisp. To serve, stir in 1 small handful chopped fresh parsley or coriander. For a little extra kick, top with a pinch of minced fresh red chili (optional).
For the miso, my favourite is to use half dark miso paste and half light brown miso paste. Yum!