Soy-Free Thai Chicken Soup
Dive into the comforting flavors of this Soy-Free Thai Chicken Soup, a vibrant and allergy-friendly twist on a beloved classic. Made with succulent chicken thighs, creamy coconut milk, and aromatic red curry paste, this hearty soup is a perfect harmony of bold flavor and nourishing ingredients. Fresh ginger, garlic, and lime juice add a zesty brightness, while tender vegetables like carrots and zucchini provide wholesome texture. Garnished with chopped cilantro and optional Thai basil, this soup is as beautiful as it is delicious. It's gluten-free, soy-free, and easily paired with jasmine rice or noodles for a customizable meal that will transport your taste buds straight to Thailand. Ready in just 45 minutes, this satisfying recipe is ideal for cozy dinners or entertaining guests with dietary restrictions—all while keeping the flavor front and center.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 medium Yellow onion, chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Red curry paste (soy-free)
- 4 cups Chicken broth (or stock)
- 1 can Full-fat coconut milk
- 2 medium Carrots, sliced into thin rounds
- 1 medium Zucchini, sliced into half-moons
- 1 tablespoon Fish sauce (soy-free)
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro leaves, chopped
- 2 tablespoons Fresh Thai basil leaves (optional)
- 2 cups Cooked jasmine rice or rice noodles (optional, for serving)
- 4 pieces Lime wedges (optional, for garnish)
Instructions
Heat the coconut oil in a large pot over medium heat.
Season the chicken thighs with salt and black pepper, then add them to the pot. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring often, until fragrant.
Add the red curry paste and sauté for another minute to toast the spices.
Pour in the chicken broth and bring it to a simmer. Scrape up any browned bits from the bottom of the pot.
Return the chicken thighs to the pot and simmer gently for 15 minutes, or until they are fully cooked.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.
Stir in the coconut milk, sliced carrots, and zucchini. Continue to simmer for 5 minutes, or until the vegetables are tender.
Add the shredded chicken back into the pot along with the soy-free fish sauce and fresh lime juice. Stir to combine.
Taste the soup and adjust seasoning with more salt, lime juice, or fish sauce, if desired.
Ladle the soup into bowls and garnish with chopped cilantro, Thai basil leaves (if using), and lime wedges.
Serve hot with jasmine rice or rice noodles on the side, if desired.
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 8358 mg | 363% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 33.7 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 474 mg | 36% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4106 mg | 87% | |
*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.
