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 is great for any time of the year from a cold winter night to a cozy meal during the summer. The flavors will keep you coming back for more.
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Why You Will Love This Recipe
- You can have a healthy meal ready in 30 minutes or less.
- This recipe is naturally paleo, whole30, gluten free, dairy free, soy free, and can be modified to autoimmune protocol (AIP) friendly.
- This recipe is great for kids as well.
- I love to pair this recipe with my AIP Bread Rolls.
- This recipe is only 10 ingredients but has a ton of flavor.
- You can prepare this dish in an Instant Pot to cut down on cook time even more.
Ingredients
- 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.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you do not eat chicken, you could swap out for a different protein such as shrimp.
- If you do not like the taste of coconut, you can choose a brand that does not carry the taste or try other dairy free creams as alternatives.
This recipe has not been tested with with other substitutions or variations. If you replace or add ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
Equipment Needed
Expert Tip
- Tip # 1: If you like additional spice, you can add more red pepper flakes to the soup for additional heat.
- Tip # 2: If you do not have kitchen scissors, you can cut the chicken breast into 1 inch cubes with a knife before adding to the stock pot.
- Tip # 3: If you are using an Instant Pot your cooking times will vary.
Recipe FAQ
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.
You can serve this dish in a large serving bowl on the table or have each person serve themselves from the stock pot. I love to garnish any soups with fresh herbs like basil and parsley, it adds the perfect touch.
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.
Storage Instructions
- This recipe can last up to 5 days in the refrigerator in an air tight glass container.
Other Dairy Free Soup Recipes You Will Love:
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Thai Creamy Coconut Chicken Soup
Equipment
- soup pot
- kitchen scissors
- instant pot (optional)
Ingredients
For the soup:
- 1 can coconut cream; 13 ounces
- 12 ounces chicken breast chopped up in 1 inch cubes
- 1 1/2 cups baby mushrooms (crimini), chopped any kind of mushrooms will work
- 1 whole yellow onion chopped
- 1 tsp freshly ground ginger I like using this tool to grate it!
- 1/2 tsp red pepper flakes SKIP FOR AIP
- 1 whole lemon
- 1/4 cup bone broth
- 1 tsp olive oil
- 1 tbsp fish sauce I like red boat because it's gluten free.
To garnish:
- 1 pinch red pepper flakes omit if you cannot tolerate nightshades or are doing AIP
- 1 pinch fresh parsley
Instructions
For the soup:
- In a tall soup pot, add the olive oil over medium heat.
- Over the pot, cut the chicken breasts into 1 inch pieces using kitchen scissors, if you do not have a pair, buy them! I have 5 pairs and use the all of the time in my kitchen. But if you do not have a pair, chop up the chicken with a knife.
- Once the chicken is added to the pot, mix around for 3 minutes.
- Add the yellow onions, ginger, and red pepper flakes (if tolerated to the pot) and sauté for 3 minutes.
- Add the remaining ingredients to the pot: coconut cream, mushrooms, bone broth, lemon, and fish sauce.
- Simmer for 7 minutes on medium heat.
Intant pot option:
- Place all ingredients in the instant pot, with adding the liquid first. Then, add all other ingredients. Click pressure cook for 8 minutes.
Diana Free says
A family favorite!! Thank you for this recipe!
allianna says
You are so welcome Diana, it is one of my favorites too! I am so glad you like it!
Maggie says
Excellent and simple recipe!
Allianna Moximchalk says
I am so glad you liked it Maggie!
Stephanie says
Question: when you say a whole lemon… you mean juice of whole lemon?
Allianna Moximchalk says
Yes, the juice of a whole lemon!
Jennifer says
I started to make chicken noodle soup when I saw this recipe. Kept the carrots since I didn’t have mushrooms and still used the egg noodles. I added a little cilantro for color.
Sounds delicious!