Paleo Thai Chicken Soup

Warm up with a bowl of comforting Paleo Thai Chicken Soup, a flavorful and nutrient-packed dish perfect for those following a paleo lifestyle or anyone craving a lighter take on classic Thai cuisine. This hearty soup combines tender chicken thighs, spiralized zucchini noodles, and a medley of colorful vegetables like red bell peppers, mushrooms, and carrots. Infused with the zesty flavors of Thai red curry paste, fresh ginger, garlic, and a hint of lime juice, this soup gets its creamy richness from velvety coconut milk. Naturally gluten-free and dairy-free, this recipe is elevated with coconut aminos and optional fish sauce for authentic depth. Ready in just 45 minutes, it's the ultimate quick and wholesome weeknight meal, garnished with fresh cilantro and green onions for a burst of freshness. Indulge in this vibrant, savory, and paleo-friendly soup that satisfies both your taste buds and health goals.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)
• 0 sea salt, to taste
• 0 black pepper, to taste

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Add the red bell pepper, carrots, and mushrooms to the pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Taste the soup and adjust the seasoning with additional sea salt or black pepper if needed.

Step 10

Serve hot, garnished with fresh cilantro and sliced green onions. Enjoy your Paleo Thai Chicken Soup!

Nutrition Facts

Serving size	(2904.4g)

Amount per serving	% Daily Value*
Calories	2554.3

Total Fat 178.6g	0%
Saturated Fat 123.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 5889.0mg	0%
Total Carbohydrate 96.6g	0%
Dietary Fiber 26.2g	0%
Total Sugars 50.4g
Protein 158.5g	0%

Vitamin D 45.8IU	0%
Calcium 441.0mg	0%
Iron 25.3mg	0%
Potassium 5586.0mg	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: 61.2%

Protein: 24.1%

Carbs: 14.7%