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Thai Coconut Chicken Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 1787 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger
  • 2 tablespoons AIP-compliant Thai red curry paste or homemade version
  • 4 cups chicken broth
  • 1 can 13.5 oz coconut milk
  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons coconut aminos
  • 1 tablespoon lime juice or more to taste
  • 1 tablespoon coconut sugar
  • 1 red bell pepper thinly sliced
  • 1 cup sliced mushrooms
  • 1 cup shredded cabbage or bok choy
  • Fresh cilantro chopped, for garnish
  • Lime wedges for serving

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the Thai red curry paste to the pot and cook for 1-2 minutes, stirring constantly, until the paste is well combined with the onions and garlic.
  • Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld.
  • Stir in the coconut milk and return to a simmer.
  • Add the thinly sliced chicken breasts and cook for 5-7 minutes, or until the chicken is cooked through and tender.
  • Add the coconut aminos, lime juice, and coconut sugar (if using). Adjust seasoning to taste. If you prefer more tanginess, you can add additional lime juice.
  • Stir in the sliced mushrooms, shredded cabbage (or bok choy), and red bell pepper (if using). Cook for an additional 3-5 minutes until the vegetables are tender.
  • Taste and adjust the seasoning with more coconut aminos or lime juice if needed.
  • Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.