Paleo Thai Coconut Soup
Savor the vibrant flavors of this Paleo Thai Coconut Soup, a healthy and delicious twist on traditional Thai cuisine. Packed with wholesome ingredients like creamy coconut milk, fragrant lemongrass, fresh ginger, and a hint of spice from Paleo-friendly red curry paste, this soup is both nourishing and full of bold, exotic flavors. Tender chicken, crisp zucchini noodles, and earthy mushrooms make it a satisfying meal, while fresh lime juice and fish sauce add a zesty, umami-rich finish. Perfect for weeknight dinners, this gluten-free and dairy-free soup comes together in just 40 minutes and is infinitely customizable for vegetarian or pescatarian diets. Garnish with cilantro, green onions, and chili slices for an extra pop of color and flavor, and enjoy a comforting, restaurant-quality dish right at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass stalks, bruised and cut into 3-inch pieces
- 2 tablespoons red curry paste (Paleo-compliant)
- 4 cups chicken broth (or vegetable broth for pescatarian)
- 1 14-ounce can full-fat coconut milk
- 1 pound chicken breast, thinly sliced (omit for vegetarian)
- 2 cups mushrooms, sliced
- 2 cups zucchini noodles (or spiralized zucchini)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 0.5 teaspoon sea salt
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon red chili slices (optional, for garnish)
- 2 tablespoons green onions, sliced (optional, for garnish)
Instructions
Heat the coconut oil in a large soup pot over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the lemongrass stalks and red curry paste, stirring until well-combined and aromatic, about 2 minutes.
Pour in the chicken broth and bring the mixture to a simmer.
Stir in the coconut milk and return to a gentle simmer.
Add the thinly sliced chicken (if using) and cook for 5-6 minutes, or until fully cooked.
Add the sliced mushrooms and zucchini noodles, cooking for another 3-5 minutes, until the vegetables are tender but not mushy.
Stir in the fish sauce, lime juice, and sea salt, adjusting seasoning to taste.
Remove the lemongrass stalks before serving.
Ladle the soup into bowls and garnish with fresh cilantro, red chili slices, and green onions if desired. Serve hot.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 117.3 g | 586% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8171 mg | 355% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 35.9 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 382 mg | 29% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5244 mg | 112% | |
*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.
