When you’re craving comfort but still want something light, vibrant, and deeply nourishing, this Thai-inspired chicken soup is the perfect bowl. It’s rich in flavour, layered with aromatics, and filled with protein and colourful vegetables – making it the perfect option for cozy evenings, simple lunches, or an easy meal-prep staple. It supports digestion, keeps you satiated, and offers a nourishing alternative to heavier cold-weather meals.
Why we love it:
- Balanced, satisfying protein: Chicken provides steady energy and satiation, making this soup ideal for lunch or a lighter dinner.
- Warming, digestive-friendly aromatics: Ginger, garlic, and curry paste support digestion, circulation, and immune health—perfect for colder days or low-energy weeks.
- Healthy fats for nourishment: Coconut milk adds creaminess while supporting stable energy and blood sugar balance.
- Simple + meal-prep friendly: Comes together in one pot, reheats beautifully, and can be customized with extra veggies or rice noodles depending on your needs.
Whether you’re warming up after a long day or prepping for a busy week, this Thai Chicken Soup delivers cozy comfort. Try it out!
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
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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.
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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.
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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!
Recipe from Paleo Running Momma.
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