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This Thai Chicken Soup is quick and easy to make and packed with flavor! This chicken coconut curry soup has simple ingredients and is naturally paleo, Whole30 and low in carbs. It’s much healthier than takeout and ready faster!
My Thai Shrimp Soup became such a hit that I knew I needed a chicken version!
I’m all about soups lately with the weather getting colder, and this chicken soup completely satisfied my craving.
You have all the Thai-inspired flavors in an easy to prepare, healthy soup that is hearty enough for a meal.
Let’s get into the details so you can make it ASAP!
What You Need to Make this Thai Chicken Soup
This soup uses simple ingredients that are available at most grocery stores.
Here’s everything you’ll need:
avocado oil or olive oilgarliconionfresh gingerlemongrassred curry pastechicken bone broth, or broth of your choicefish saucefull fat coconut milkfresh shiitake mushroomscooked shredded chicken breastfresh limesSea saltCilantro for garnish Scallions for garnish
How to Make this Thai Chicken Soup
Heat the oil in a large stock pot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for one minute.
Pour the broth into the pot while stirring continually, then stir in the fish sauce and simmer for 10 minutes.
Pour in the coconut milk and stir, then add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes.
Add the shredded chicken and simmer long enough to heat through.
Stir in the lime zest and juice and season with salt. Serve garnished with cilantro sliced green onions.
For a quick chicken soup like this, I like to use store bought rotisserie chicken.
Just make sure to look at the ingredients because some can have sneaky additives!
Otherwise, you can use any cooked chicken you have. I like to bake mine drizzled with olive oil, salt and pepper if I’m shredding it to add to recipes.
You can use any preferred cooking method before shredding the chicken, just be careful not to overcook.
I hope you enjoy this soup as much as I did!
Grab your ingredients and your favorite soup pot because it’s time to cook – let’s go!
Thai Chicken Soup {Paleo, Whole30, Keto}
Thai Chicken Soup {Paleo, Whole30, Keto}
This Thai Chicken Soup is quick and easy to make and packed with flavor! This chicken coconut curry soup has simple ingredients and is naturally paleo, Whole30 and low in carbs. It’s much healthier than takeout and ready faster! Prep Time: 10 minutesCook Time: 30 minutesServings: 6 servings
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Ingredients
1Tbspavocado oil or olive oil2clovesgarlicminced1small oniondiced1Tbspminced fresh ginger1Tbspminced lemongrass1Tbspred curry paste4cupschicken bone broth1Tbspfish sauce2 cupsfull fat coconut milk8ozfresh shiitake mushroomssliced2 1/2cupscooked shredded chicken breastZest of one limegrated1 1/2Tbsplime juiceabout 1 limeSea salt to tasteCilantro for garnishScallions for garnish
Instructions
Heat the oil in a large stock pot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for one minute.Pour the broth into the pot while stirring continually, then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, then add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes.
Add in the shredded chicken and simmer 2-4 minutes to heat through. Stir in the lime zest and juice and season with salt to taste. Serve garnished with cilantro and sliced green onions. Enjoy!
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Want More Paleo Soup Recipes? Try One of These!
Zuppa Toscana
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Chicken Enchilada Soup
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