Whole30 Thai Chicken Soup

Immerse yourself in the bold, aromatic flavors of Whole30 Thai Chicken Soup—a vibrant, creamy dish that transforms traditional Thai flavors into a wholesome, nutrient-packed meal. Combining tender bites of chicken thighs with a rich broth of coconut milk, red curry paste, and fresh ginger, this soup is a feast for the senses. Loaded with colorful veggies like carrots, red bell pepper, and zucchini, it delivers a satisfying crunch while staying Whole30-compliant. A splash of lime juice, a drizzle of fish sauce, and a garnish of cilantro and green onions add the perfect finishing touch for an authentic Thai-inspired experience. Ready in just 45 minutes, this one-pot wonder is gluten-free, dairy-free, and perfect for meal prep or a cozy weeknight dinner.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the coconut oil and allow it to melt.

Step 2

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.

Step 3

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.

Step 4

Add the chicken thighs to the pot and cook for 3-4 minutes, stirring occasionally, until they start to brown.

Step 5

Pour in the chicken broth and bring to a simmer. Let the soup cook for 10 minutes to allow the chicken to cook through.

Step 6

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.

Step 7

Stir in the fish sauce, lime juice, sea salt, and black pepper. Taste and adjust seasoning as needed.

Step 8

Serve hot, garnished with fresh cilantro and sliced green onions. For extra heat, sprinkle red chili flakes on top if desired.

Nutrition Facts

Serving size	(2567.8g)

Amount per serving	% Daily Value*
Calories	2483.6

Total Fat 176.4g	0%
Saturated Fat 122.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 567.0mg	0%
Sodium 7670.4mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 21.1g	0%
Total Sugars 48.1g
Protein 149.2g	0%

Vitamin D 31.8IU	0%
Calcium 382.2mg	0%
Iron 22.8mg	0%
Potassium 4621.9mg	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: 62.5%

Protein: 23.5%

Carbs: 14.0%