paleo thai coconut chicken soup with vegetables

Thai food is one of my absolute favorite foods thanks to its spicy sweet mixtures of fresh and colorful ingredients. Unfortunately, some restaurants add extra sugar and starch in an attempt to “Americanize” the food. What would normally be a Paleo-lover’s dream can be quickly reduced to a starchy impostor of the real deal.

Luckily, Thai food is super easy to make at home. My personal favorite, tom kha kai, is a hot and spicy chicken soup made with chicken, coconut milk, and a host of fresh vegetables. It doesn’t get much more Paleo-friendly than that!

What’s even better, though, is that my version of this coconut chicken soup uses leftover chicken and can be personalized with your favorite vegetables. Use mushrooms, green onions, or peppers to mix things up. And although Thai seasoning can be found in grocery stores, I make my own so I can control the amount of heat whenever cooking for those who are more particular about the level of spice.

Read on for a super quick recipe for coconut chicken soup that will go from stove to table in less time than it takes for delivery!

Thai Coconut Chicken Soup

Ingredients:

• 2 pounds leftover chicken cut into pieces
• 1 can coconut milk (~14 ounce)
• 3 cups chicken broth or chicken stock
• 3 carrots, shredded or cubed
• 1 cup broccoli, chopped
• 1 cup rutabaga, cubed
• 1 teaspoon Thai seasoning (store-bought or homemade, you decide!)
• 2 limes

Directions:

1. 1. If you are making your own Thai seasoning, combine ½ teaspoon curry powder, ¼ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon chili powder, ¼ teaspoon paprika, and ¼ teaspoon salt. If you are using a store-bought Thai seasoning mix, skip this step.
   2. Combine the leftover chicken, coconut milk, chicken broth, and vegetables in a large saucepan.
   3. Juice one lime. Add ¼ cup lime juice.
   4. Stir in the 1 teaspoon of the Thai seasoning. Add some salt & pepper and adjust to taste.
   5. Bring soup to a boil then reduce heat, cover, and simmering for 15 minutes.
   6. While the soup is simmering, cut the remaining lime into wedges.
   7. Remove the soup from the heat when the vegetables are slightly tender. Do not overcook or the vegetables will become mushy.

Serve warm with lime wedges.  That’s it!  The recipe takes 20 minutes from start to finish and is fresh, healthy, and absolutely delicious. You can add cilantro, scallions, or a sprinkle of ginger for additional garnish and an extra boost of flavor.

Experiment with what you like and make it your own. Enjoy!

Victoria is a home cooking mom and food blogger behind How Daily. She loves to share her recipes and culinary tips from her diversified experience of multi-cuture.  She’s most interested in cooking and creating authentic and original taste from traditional recipes. Check out her latest recipes.