Nut-Free Thai Chicken Soup
Indulge in the vibrant flavors of Nut-Free Thai Chicken Soup, a warm and aromatic dish that’s perfect for any meal. This recipe is a nut-free twist on traditional Thai soup, featuring tender chicken thighs simmered in a fragrant blend of red curry paste, garlic, ginger, and lemongrass. Creamy coconut milk balances the heat, while colorful veggies like carrots, zucchini, and bell peppers add a fresh bite to every spoonful. Finished with tangy lime juice, fish sauce, and fresh herbs, this soup delivers bold, authentic Thai flavors without the use of peanuts or other nuts, making it ideal for those with dietary restrictions. Customize your bowl with cooked rice or rice noodles for a heartier meal, and garnish with lime wedges for a zesty touch. Ready in just 45 minutes, this gluten-free and nut-free dish is a weeknight hero packed with comforting flavors.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 peeled and minced or crushed lemongrass stalk
- 3 tablespoons red curry paste
- 1 pound, cut into bite-sized pieces boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 14-ounce can full-fat coconut milk
- 1 large, julienned or sliced thinly carrot
- 1 large, thinly sliced red bell pepper
- 1 medium, cut into half moons zucchini
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 teaspoon cane sugar or brown sugar
- 0.25 cup, chopped fresh cilantro leaves
- 2 sliced green onions
- 4 for serving lime wedges
- 2 cups cooked rice or rice noodles (optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add the coconut oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic, ginger, and minced lemongrass, cooking for another 1-2 minutes until fragrant.
Add the red curry paste and cook for 1 minute, stirring constantly to release its aroma.
Add the bite-sized chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken is partially cooked.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes.
Stir in the coconut milk, julienned carrot, sliced red bell pepper, and zucchini. Simmer for another 10 minutes, until the vegetables are tender and the chicken is fully cooked.
Add the lime juice, fish sauce, and sugar to the soup. Stir well to combine and adjust seasoning to taste, adding more lime juice or fish sauce if needed.
Remove the pot from heat and stir in the chopped cilantro and green onions.
Ladle the soup into bowls and serve with optional cooked rice or rice noodles.
Garnish with lime wedges for squeezing and serve immediately.
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 53.4 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 409 mg | 31% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3960 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
