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 oil
- garlic
- onion
- fresh ginger
- lemongrass
- red curry paste
- chicken bone broth, or broth of your choice
- fish sauce
- full fat coconut milk
- fresh shiitake mushrooms
- cooked shredded chicken breast
- fresh limes
- Sea salt
- Cilantro 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}
Ingredients
- 1 Tbsp avocado oil or olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 1 Tbsp minced fresh ginger
- 1 Tbsp minced lemongrass
- 1 Tbsp red curry paste
- 4 cups chicken bone broth
- 1 Tbsp fish sauce
- 2 cups full fat coconut milk
- 8 oz fresh shiitake mushrooms sliced
- 2 1/2 cups cooked shredded chicken breast
- Zest of one lime grated
- 1 1/2 Tbsp lime juice about 1 lime
- Sea salt to taste
- Cilantro for garnish
- Scallions 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!
Want More Paleo Soup Recipes? Try One of These!
Chicken Pot Pie Soup with Low Carb Biscuits
Stuffed Pepper Soup in the Instant Pot
Spicy Sausage Sweet Potato Soup
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