Thai Chicken Soup
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!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 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
- 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.
- Add 2 tbl curry paste to the pan, heating until fragrant.
- 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).
- Bring to a simmer (not a boil) for about 15 minutes, then taste and re-season if needed.
- Add the chicken, simmering until cooked through.
- Stir in the snap peas, cook for 2 – 3 minutes, until just cooked but retaining their crunch.
- 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.
Find it online: https://meatified.com/thai-chicken-soup/