Paleo Thai Chicken Soup
Dive into a bowl of comfort with this hearty and flavorful Paleo Thai Chicken Soup! Packed with tender chicken thighs, fresh spiralized zucchini noodles, and a medley of colorful vegetables like red bell peppers, mushrooms, and carrots, this recipe is as nourishing as it is delicious. Infused with bold Thai red curry paste, creamy coconut milk, fresh ginger, and a splash of lime juice, every spoonful is a zesty, aromatic delight. Perfect for those embracing a Paleo lifestyle, this dairy-free, gluten-free soup is boosted with the umami richness of coconut aminos and optional fish sauce for an authentic Southeast Asian flair. Ready in just 45 minutes, this wholesome, low-carb soup is ideal for meal prep or a quick, heartwarming dinner. Garnish with fresh cilantro and green onions for a vibrant and irresistible finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 2 medium carrots, thinly sliced
- 1 cup mushrooms, sliced
- 2 tablespoons Thai red curry paste
- 2 tablespoons coconut aminos
- 4 cups chicken broth
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon fish sauce (optional for Paleo)
- 2 tablespoons lime juice
- 2 medium zucchini, spiralized into noodles
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 stalks green onions, sliced (for garnish)
- sea salt, to taste
- black pepper, to taste
Instructions
Heat coconut oil in a large soup pot over medium heat.
Cut the chicken thighs into bite-sized pieces and season lightly with sea salt and black pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the garlic and ginger, and cook for another minute, stirring frequently.
Add the red bell pepper, carrots, and mushrooms to the pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the Thai red curry paste and mix well to coat the vegetables evenly. Let it cook for 1 minute to release the flavors of the curry paste.
Pour in the chicken broth, coconut milk, and coconut aminos. If using, also add the fish sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Return the cooked chicken to the pot and let it simmer for 10-12 minutes, ensuring the chicken is fully cooked and the vegetables are tender.
Stir in the lime juice and add the zucchini noodles. Simmer for another 2-3 minutes until the zucchini noodles are tender but not mushy.
Taste the soup and adjust the seasoning with additional sea salt or black pepper if needed.
Serve hot, garnished with fresh cilantro and sliced green onions. Enjoy your Paleo Thai Chicken Soup!
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5889 mg | 256% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 50.4 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 441 mg | 34% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5586 mg | 119% | |
*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.
