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
Containers
Supplies
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?
- In a large saucepan over medium heat, heat grapeseed oil.
- 7144426 Upgrade to a paid membership 27305 to unlock all instructions 20710
- 3920446 Upgrade to a paid membership 83758 to unlock all instructions 41033
- 4150516 Upgrade to a paid membership 33497 to unlock all instructions 13562
- 3453355 Upgrade to a paid membership 96577 to unlock all instructions 77011
- 4375946 Upgrade to a paid membership 63655 to unlock all instructions 12511
- 3534190 Upgrade to a paid membership 83016 to unlock all instructions 86996
- 4130453 Upgrade to a paid membership 97911 to unlock all instructions 7401
- 2725449 Upgrade to a paid membership 53832 to unlock all instructions 68125
Upgrade to a paid membership to unlock all recipe instructions
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.
- Thaw: In fridge
- 7959887 Upgrade to a paid membership 35020 to unlock all instructions 31573
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large saucepan over medium heat, heat grapeseed oil.
- Add shallots and cilantro to pan and cook until shallots are translucent and softened.
- Turn heat to medium high. Add in chicken stock, coconut milk and honey. Bring to a simmer.
- Once broth reaches a simmer, strain into a clean saucepan, discarding the shallots and cilantro.
- Return broth to a simmer over medium high heat, and add in mushrooms and broccoli florets.
- Cook until broccoli becomes tender.
- 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 discussionHi 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
Thanks for catching that Melanie! Updated to reflect using cooked chicken.
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.
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!
My goodness if you stop to try this when it’s done it will never get to your freezer!!!!
So glad to hear you are enjoying this recipe, Kelly!
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.
Thanks for the feedback, Diana! We’ve updated the recipe with the correct ingredients.