Soy-Free Thai Chicken Soup

Dive into a bowl of comforting and flavor-packed *Soy-Free Thai Chicken Soup*, a nourishing twist on a classic favorite. Bursting with vibrant ingredients like creamy coconut milk, zesty lime juice, and aromatic red curry paste, this soup is perfect for those avoiding soy without compromising on authentic Thai flavors. Tender, seared chicken thighs pair harmoniously with fresh vegetables like carrots and zucchini, all simmered in a rich broth infused with ginger and garlic. Finished with fresh cilantro and optional Thai basil, this gluten-free and dairy-free soup offers incredible depth and versatility. Enjoy it on its own or serve it with jasmine rice or rice noodles for a heartier option. Perfect for weeknight dinners or meal prep, this easy-to-make Thai-inspired recipe will warm you from the inside out!

Nutriscore Rating: 65/100

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 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)

Directions

Step 1

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

Step 2

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.

Step 3

In the same pot, add the chopped onion and cook until softened, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring often, until fragrant.

Step 5

Add the red curry paste and sauté for another minute to toast the spices.

Step 6

Pour in the chicken broth and bring it to a simmer. Scrape up any browned bits from the bottom of the pot.

Step 7

Return the chicken thighs to the pot and simmer gently for 15 minutes, or until they are fully cooked.

Step 8

Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.

Step 9

Stir in the coconut milk, sliced carrots, and zucchini. Continue to simmer for 5 minutes, or until the vegetables are tender.

Step 10

Add the shredded chicken back into the pot along with the soy-free fish sauce and fresh lime juice. Stir to combine.

Step 11

Taste the soup and adjust seasoning with more salt, lime juice, or fish sauce, if desired.

Step 12

Ladle the soup into bowls and garnish with chopped cilantro, Thai basil leaves (if using), and lime wedges.

Step 13

Serve hot with jasmine rice or rice noodles on the side, if desired.

Nutrition Facts

Serving size	(3128.9g)

Amount per serving	% Daily Value*
Calories	3163.8

Total Fat 181.1g	0%
Saturated Fat 123.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 8358.3mg	0%
Total Carbohydrate 244.2g	0%
Dietary Fiber 27.1g	0%
Total Sugars 33.7g
Protein 161.1g	0%

Vitamin D 31.8IU	0%
Calcium 474.4mg	0%
Iron 25.6mg	0%
Potassium 4105.8mg	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: 50.1%

Protein: 19.8%

Carbs: 30.0%