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.
If you enjoyed this recipe you will LOVE:
- Cilantro Lime Chicken Wings
- 5 Ingredient Buffalo Chicken Dip
- Shaved Steak Fajita Salad
- Meatloaf Muffins
- Cucumber Apple Salsa Over Fish
- Dijon Dill Salmon
Thai Creamy Coconut Chicken Soup
Servings 2 people
859kcal
Cost $6
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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.
- ENJOY! I would be so greatly appreciative if you left a review and star rating in the comments section below, took a picture of your yummy soup and tagged me on instagram @alliannaschneider or shared the link to this recipe with a friend.
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.
Notes
If you are doing the autoimmune protocol be sure to omit the red pepper flakes and lemon.
Creamy, comforting and nutrient dense soup!
Nutrition Facts
Thai Creamy Coconut Chicken Soup
Amount Per Serving (1 bowl)
Calories 859
Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 59g369%
Cholesterol 109mg36%
Sodium 936mg41%
Potassium 1492mg43%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 2g2%
Protein 47g94%
Vitamin A 241IU5%
Vitamin C 9mg11%
Calcium 29mg3%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!
