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Thai Coconut Chicken Soup Recipe

This delicious recipe is inspired by one we got from Green Chef (a meal prep company) and by Thai tom kha gai soup. It is really good, gluten-free, keto, Whole30, paleo-friendly, and dairy free. I’ve never had anything like it but it is SO good! I am not a fan of fishy flavored anything so was a little worried when I saw it called for fish sauce – but it is actually really good and you can’t taste the fish. If that’s a concern for you – I don’t see why you can’t just skip it altogether. I hope you enjoy this as much as we did!

Ingredients You’ll Need

4 cups of Canned Organic Coconut Milk
3 Tbs Avacodo Oil
1/4 oz Fresh Shitake Mushrooms chopped
1 Red Bell Pepper diced
2 Green Onions thinly sliced
3 Chicken Breast Cut into Bite Size Pieces
3 Carrots thinly sliced
1 /4 cup Yellow Onion Chopped
1.5 oz (about 6 TBS) Ginger Grated (Fresh or minced from a jar)
1 tsp Crushed Red Pepper Flakes or 2-3 tsp Siracha
1/2 Cup Vegetable Broth
3 TBS Fresh Lime Juice
1 TBS Fish Sauce
2 tsp Balck Sesame Seeds
Fresh Cilantro
Salt & Pepper to Taste
Keto – Paleo – Whole30 – Gluten Free _ Dairy Free
Cook Time 25 Minutes
4 Servings
610 Calories per Serving
14 Net Carbs per Serving
Contains Fish (fish sauce) & Nuts (coconut)
  1. Chop, slice, and dice your vegetables and chicken into bite-size pieces.
  2. Pat the chicken dry with a paper towel
  3. Heat the oil in a large pot over medium-high heat. Add carrots to the oil, add salt and pepper and cook until carrots begin to brown – about 3-4 minutes.
  4. Add chicken, bell pepper, yellow onions, and ginger. Season with salt, pepper (about 1/2 tsp of each), and red pepper flakes or Siracha. Cook 4-6 minutes or until chicken begins to brown and veggies start to soften – stirring occasionally.
  5. Add mushrooms, vegetable broth, lime juice, and fish sauce to the pot. Stir. Cook 1-2 minutes or until warmed thoroughly.
  6. Add Coconut Milk. Bring to a boil, and reduce heat to medium. Season with about 1/4 tsp salt. Cook for about 4-6 more minutes or until chicken is fully cooked (165°)
  7. Divide between 4 bowls and garnish with green onions, black sesame seeds, and cilantro.
  8. Enjoy!

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Healthy, Paleo, Whole30, Gluten Free, Dairy Free Thai Coconut Chicken Soup Recipe
Healthy, Paleo, Whole30, Gluten Free, Dairy Free Thai Coconut Chicken Soup Recipe

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