Whole30 Thai Chicken Soup
Warm up with a comforting bowl of Whole30 Thai Chicken Soup, a flavorful, wholesome meal that’s both dairy-free and gluten-free. Packed with tender, bite-sized chicken thighs, vibrant vegetables like bell peppers, carrots, and zucchini, and a creamy coconut milk base spiced with red curry paste, this soup delivers the perfect balance of rich, savory, and slightly tangy flavors. With a touch of fresh lime juice, fragrant ginger, and fish sauce, it’s a true taste of Thailand in every spoonful. Ready in just 45 minutes, this one-pot recipe is perfect for a weeknight dinner or meal prep. Garnish with fresh cilantro, green onions, and a pinch of red chili flakes for an extra kick, and enjoy a healthy, Whole30-compliant dish that’s as satisfying as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 1 pound, cut into bite-sized pieces boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium, sliced carrots
- 1 medium, sliced red bell pepper
- 1 medium, spiralized or sliced into half-circles zucchini
- 1 tablespoon fish sauce
- 2 tablespoons (freshly squeezed) lime juice
- 0.25 cup, chopped fresh cilantro
- 2 sliced green onions
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon (to taste, for extra heat) optional red chili flakes
Instructions
Heat a large pot or Dutch oven over medium heat. Add the coconut oil and allow it to melt.
Add the diced onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste to the pot and stir well to coat the aromatics. Cook for 1-2 minutes to allow the flavors to bloom.
Add the chicken thighs to the pot and cook for 3-4 minutes, stirring occasionally, until they start to brown.
Pour in the chicken broth and bring to a simmer. Let the soup cook for 10 minutes to allow the chicken to cook through.
Add the coconut milk, carrots, red bell pepper, and zucchini to the pot. Stir well and simmer for another 10 minutes, or until the vegetables are tender.
Stir in the fish sauce, lime juice, sea salt, and black pepper. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro and sliced green onions. For extra heat, sprinkle red chili flakes on top if desired.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7670 mg | 333% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 48.1 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 382 mg | 29% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4622 mg | 98% | |
*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.
