Paleo Thai Coconut Soup

Experience the bold, aromatic flavors of this Paleo Thai Coconut Soup, a nourishing meal that’s brimming with Thai-inspired ingredients! Crafted with a base of creamy coconut milk, fragrant lemongrass, and zesty red curry paste, this hearty soup is packed with tender chicken, earthy mushrooms, and low-carb zucchini noodles, making it both gluten-free and dairy-free. A splash of lime juice and a hint of fish sauce elevate the flavors, while fresh cilantro and optional chili slices add a vibrant finishing touch. Perfect for a quick weeknight dinner or a cozy meal prep option, this nutrient-rich soup comes together in just 40 minutes, serving up to four. Whether you're following a Paleo lifestyle or just craving a comforting, restaurant-quality dish at home, this Thai Coconut Soup delivers an irresistible balance of savory and tangy flavors in every spoonful.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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

Step 2

Add the diced onion and sauté until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the lemongrass stalks and red curry paste, stirring until well-combined and aromatic, about 2 minutes.

Step 5

Pour in the chicken broth and bring the mixture to a simmer.

Step 6

Stir in the coconut milk and return to a gentle simmer.

Step 7

Add the thinly sliced chicken (if using) and cook for 5-6 minutes, or until fully cooked.

Step 8

Add the sliced mushrooms and zucchini noodles, cooking for another 3-5 minutes, until the vegetables are tender but not mushy.

Step 9

Stir in the fish sauce, lime juice, and sea salt, adjusting seasoning to taste.

Step 10

Remove the lemongrass stalks before serving.

Step 11

Ladle the soup into bowls and garnish with fresh cilantro, red chili slices, and green onions if desired. Serve hot.

Nutrition Facts

Serving size	(2703.4g)

Amount per serving	% Daily Value*
Calories	2350.9

Total Fat 149.5g	0%
Saturated Fat 117.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 8170.6mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 21.0g	0%
Total Sugars 35.9g
Protein 175.2g	0%

Vitamin D 50.7IU	0%
Calcium 382.1mg	0%
Iron 31.1mg	0%
Potassium 5243.6mg	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: 55.6%

Protein: 28.9%

Carbs: 15.5%