Thai Creamy Chicken Soup ( PALEO | WHOLE 30 | KETO | AIP OPTION)

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This creamy comforting Whole30 & paleo thai chicken soup is loaded with nutrients and is super simple to make! The creamy coconut cream combined with the fresh ginger makes this warm comforting soup oh so delicious. This recipe is naturally lower on the carbs and can be modified to be AIP friendly. You can make this soup in both on the stovetop or in the instant pot. You can have a nutrient dense dinner made in under 30 minutes.

This recipe was updated on December 1st, 2020 to improve user experience.

What Do I Need To Make This AIP Thai Chicken Soup?

• Coconut cream-Coconut cream  is a staple in any paleo, dairy free, AIP house! It is the closest alternative to heavy cream. Be aware that different brands may taste different. While I love the Trader Joe’s brand of coconut cream, it does give that coconut taste. It is great for baked goods, but I try to use other brands when I am cooking with it. My favorite is this brand. 
• Fish sauce-Red boat fish sauce is the only brand of fish sauce I use because it is whole 30, paleo, and AIP compliant. Most fish sauce brands have gluten in them, so check your labels! This is the bottle I use. 
• Bone broth- While you can leave the bone broth out I highly recommend adding it, it adds a lot more flavor and a ton of nutrients. Sometimes I make my own, but other times I just buy it. I love this brand. 
• Chicken breasts- I like to cut mine up in small once inch cubes prior to cooking to skip the shredding step. That is totally optional. 
• Lemon-The combination of the lemon, ginger, and fish sauce is what gives this soup its flavor. If you are doing AIP, skip the lemon!
• Ginger-A little bit of ginger can go a long way. Ginger can give dishes a spicy yet sweet flavor. I love fresh ginger because I feel the taste is much stronger. 
• Mushrooms-Mushrooms are my veggie of choice for this recipe, however, you can add peppers too.
• Yellow onions-When I am going for a sweeter taste, the yellow onions are far better than the red onions. 
• Red pepper flakes-Gives this soup a nice kick. If you are in the beginning stages of AIP, skip the red pepper flakes! The ginger alone will give it enough flavor.

How To Make This AIP Thai Soup:

• For the stockpot version:
  • Add the olive oil to the pot, then add the diced up chicken breasts. 
  • Then, add the ginger, onion and red pepper. This is what flavors the soup!
  • Now, add the remaining ingredients and simmer for 7 minutes. Be sure to give the soup a nice mix every few minutes. 

• For the instant pot version:
  • Place the liquid in the bottom of the instant pot, then add the remaining ingredients. Put the instant pot on the high pressure cook setting and move up the time to 8 minutes. Make sure the vent on the top of the instant pot is closed, or the soup will not cook. 

Spicing It Up:

• Ginger root is one of my favorite vegetables to use to flavor so many dishes. It adds a kick and can be so soothing for the gut. 
• The red pepper flakes add a nice kick, however if you are sensitive to nightshades or doing AIP leave them out!
• I love to garnish any soups with fresh herbs like basil and parsley, it adds the perfect touch. 

Kitchen Gadgets I Love For This Recipe:

• Kitchen scissors, I cannot stress enough how much I love my kitchen scissors. You can use them for almost anything: cutting veggies, meat, pizza. In this recipe I love using them to cut the chicken breast over the pot. This helps eliminate excess raw meat clean up that no one likes to deal with. 
• Stock pot: every kitchen needs a good stock pot! I have had this one for years and it is by far my favorite.
• Instant pot- You can cook this recipe in both an instant pot and stockpot. I like the instant pot better because it is more hands off. 

What To Eat With AIP Thai Soup:

• I love to eat this plain, my partner loves to eat it with brown rice. If you are strictly paleo but want to add a little extra, I suggest adding cauliflower rice or more veggies! Cauliflower would go great with this.

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