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Paleo Thai Chicken Soup - Lunch Version

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Paleo Thai Chicken Soup - Lunch Version

Lisa
The Cook
8 Servings
12 Ingredients
8 Comments

Fill up your belly with delicious and creamy Paleo Thai Chicken Soup. Perfect for crisp fall evenings, or paleo friendly lunch option at the office.

8 Servings
12 Ingredients
8 Comments

Ingredients

  • 1 tablespoon Grapeseed Oil
  • ¾ tablespoons dice Shallot
  • 2 tablespoons chop Cilantro, Fresh
  • 4 cups Chicken Broth/Stock
  • 28 fluid ounces Coconut Milk, Canned
  • 1 tablespoon Honey
  • 1 ¼ cups slice Mushrooms, Crimini
  • 1 ¾ cups dice Broccoli
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 2 teaspoons Red Curry Paste
  • 3 tablespoons juice Lime
  • 3 tablespoons Fish Sauce

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Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large saucepan over medium heat, heat grapeseed oil.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large saucepan over medium heat, heat grapeseed oil.
  2. Add shallots and cilantro to pan and cook until shallots are translucent and softened.
  3. Turn heat to medium high. Add in chicken stock, coconut milk and honey. Bring to a simmer.
  4. Once broth reaches a simmer, strain into a clean saucepan, discarding the shallots and cilantro.
  5. Return broth to a simmer over medium high heat, and add in mushrooms and broccoli florets.
  6. Cook until broccoli becomes tender.
  7. Stir in chicken, curry paste, lime juice and fish sauce into soup and serve.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
305
Total Fat
25g
Saturated Fat
19g
Trans Fat
0g
Cholesterol
44mg
Sodium
937mg
Total Carbohydrates
7g
Fiber
0g
Sugar
3g
Protein
16g
WW Freestyle
12

8 Comments

Join the discussion
  1. Hi there,
    In the ingredient list it asks for cooked chicken but in the instructions it says add chicken and cook until no longer pink. Could we use fresh or cooked chicken?
    Thanks

  2. This is one of the first recipes I made as part of our first big cook day. It was delicious! I didn’t even know that we were soup fans in this house, and now I realize that we are. This soup converted us.

    1. Thanks for letting us know you enjoyed it Kendra! That’s one of my favorite parts of freezer cooking- I realize that I sometimes love the recipes I didn’t expect to even like. Happy cooking!

  3. The ingredient list has “Honey Mustard” but the instructions say just “Honey”. I am going to assume just “Honey” is the correct ingredient as I have never put any kind of mustard into a Thai recipe.