Thai Chicken Soup

Thai Chicken Soup from http://meatified.com #paleo #dairyfree #whole30

“You can make this again in a big batch and freeze it for if we get sick!”

Umm, I guess that’s a compliment! Mr M isn’t wrong in that this Thai chicken soup is ultimate comfort food. Lots of veggies, soothingly creamy and a nice little tang of Thai basil and chilis. On top of those recommendations, it’s also one of the best ways I know to stretch a pound of chicken breasts into four servings. I like to include the sugar snap peas at the end because they give a really satisfying crunch which contrasts so nicely with the smoothness of the soup. I personally don’t have a problem with legumes in such small amounts (and the Whole30 crew says they’re ok) but if you want to be super strictly paleo, sub in some finely chopped mushrooms at the end instead. Either way, this is a delicious Thai chicken soup and, as always, makes great leftovers!

Thai Chicken Soup
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Cook time: 
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Serves: 4 servings
 
This Thai chicken soup marries comfort food with the added zing of thai spices. Great for those under the weather kind of days: keep some in the freezer!
Ingredients
  • 1 lb boneless chicken breasts or thighs, sliced thinly (thighs are much more tender)
  • 1 tsp toasted sesame oil
  • 1 small onion, diced
  • 2 bell peppers, diced
  • 2 summer squash, diced
  • 6oz sugar snap peas, chopped into bite size pieces
  • 2 - 3 tbs Thai green curry paste
  • 1 can full fat coconut milk
  • 1 tbl gluten free fish sauce
  • 1 tbl coconut aminos
  • 4 cups no added salt chicken broth (or half stock, half water)
  • 1 - 2 tbl dried Thai basil (fresh would be amazing if you can get it!)
  • Juice of half a lime
  • Chopped fresh cilantro to taste
  • Bunch of green onions, chopped
  • Optional: Red pepper flakes to taste
  • Optional: 1 tbl coconut sugar. NOT Whole30 approved, leave out if following.
Instructions
  1. In a large dutch oven, heat the toasted sesame oil on low-medium. Saute the onions and peppers in the sesame oil; soften for about 5 minutes.
  2. Add 2 tbl curry paste to the pan, heating until fragrant.
  3. Stir in the coconut milk, then add the diced squash, coconut aminos, gluten free fish sauce, dried Thai basil & chicken stock (as well as the coconut sugar, if using).
  4. Bring to a simmer (not a boil) for about 15 minutes, then taste and re-season if needed.
  5. Add the chicken, simmering until cooked through.
  6. Stir in the snap peas, cook for 2 - 3 minutes, until just cooked but retaining their crunch.
  7. Finish with the lime juice, cilantro, green onions and the coconut sugar, if using, before serving. For a little extra heat, a sprinkling of red pepper flakes works well.
Notes
This dish is suitable for the Whole 30, but you must omit the coconut sugar to make it compliant.

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14 comments

  1. This is truly truly delicious! Its got some heat but in such a good way. Thanks for this recipe, my mouth and belly are very happy 🙂

    1. Yay, I’m so glad you liked it, thank you for letting me know! I’ve tested it in the freezer since posting the recipe and it’s still really good defrosted / reheated – I’m just about to make a big batch for those “just in case” days 🙂

  2. I just made this for my first Whole 30 experience, WOW! This will be a staple at our house. It’s creamy with just a hint of spice. All those veggies really fill you up too. Thank you!

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