Thai Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!


  • 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
  • 23 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)
  • 12 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.


  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.


This dish is suitable for the Whole 30, but you must omit the coconut sugar to make it compliant.