Dairy-Free Thai Chicken Soup

Dive into the vibrant flavors of this Dairy-Free Thai Chicken Soup, a comforting bowl of Southeast Asian-inspired goodness that's naturally free of dairy but bursting with richness. Made with creamy coconut milk, aromatic lemongrass, and a bold kick of red curry paste, this soup is layered with savory, tangy, and sweet notes. Tender chicken thighs, mushrooms, and crisp red bell peppers create a hearty, satisfying dish, while fresh lime juice, cilantro, and green onions bring a bright, zesty finish. Perfectly balanced and ready in just 40 minutes, this gluten-free soup can be served on its own or over fragrant jasmine rice for a wholesome, flavorful meal the whole family will love.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 Lemongrass stalk, sliced and bruised
• 2 tablespoons Red curry paste
• 1 pound Boneless skinless chicken thighs, cut into bite-sized pieces
• 4 cups Chicken broth (low-sodium)
• 1 13.5-ounce can Full-fat coconut milk
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 8 ounces Mushrooms, sliced
• 1 Red bell pepper, thinly sliced
• 2 Kaffir lime leaves (optional)
• 1 Juice of lime
• 1 handful Fresh cilantro, chopped
• 2 Green onions, sliced
• 0 Salt, to taste
• 2 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.

Step 3

Add the bruised lemongrass stalk and red curry paste to the pot. Stir and cook for 1-2 minutes until the curry paste is well-combined and aromatic.

Step 4

Stir in the chicken pieces, coating them in the curry paste. Cook for 4-5 minutes until the chicken begins to brown (it doesn't need to be fully cooked yet).

Step 5

Pour in the chicken broth and bring the mixture to a simmer. At this point, you can add the optional kaffir lime leaves for extra flavor.

Step 6

Reduce the heat to medium-low and add the coconut milk, fish sauce, and brown sugar. Stir to combine.

Step 7

Add the mushrooms and red bell pepper. Let the soup simmer for 10-12 minutes, or until the vegetables are tender and the chicken is fully cooked.

Step 8

Remove the lemongrass stalk and kaffir lime leaves (if used).

Step 9

Stir in lime juice and adjust salt to taste.

Step 10

Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.

Step 11

Serve hot, optionally with cooked jasmine rice on the side or added directly to the soup.

Nutrition Facts

Serving size	(2437.7g)

Amount per serving	% Daily Value*
Calories	2190.8

Total Fat 130.3g	0%
Saturated Fat 109.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4164.4mg	0%
Total Carbohydrate 233.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 36.9g
Protein 44.1g	0%

Vitamin D 22.7IU	0%
Calcium 323.7mg	0%
Iron 26.4mg	0%
Potassium 2815.6mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 7.7%

Carbs: 40.9%