Low-Carb Thai Coconut Chicken Soup – gluten free, paleo & dairy free

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This Low Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter! It's paleo, gluten-free, and dairy-free too!

Soups and stews are the perfect food for cooler weather.  We love foods like my Super Fast Lentils or this Creamy Root Vegetable Soup to warm us on chilly nights.  So thrilled to have Susan Brownfield from The Natural Singer to share her recipe for Thai Coconut Chicken Soup with us. I suspect it will be a new favorite of ours!

Many families have a go-to soup recipe. The go-to recipe in our home is Tom Kha Gai or Thai Coconut Chicken Soup.

Not only is it absolutely delicious, but it can be made very quickly and there is really no special skill required to make it. There are no fancy kitchen tools needed, nor any whisking or pureeing of any sort. It’s just a dump-it-in-and-cook-it type of recipe.

When I am short on time, this is precisely my kind of cooking. If you are a fan of Thai food or are just in the mood to try something tangy and delicious, this is a soup that does not disappoint.

This soup is also a nutritional powerhouse. My version varies from the traditional because I use a nourishing homemade bone broth for the base.

It is also infused with galangal and lemongrass. Galangal is a wonderfully pungent rhizome related to ginger family. Lemongrass is fragrant and lends a tangy flavor. They both have amazing benefits!

In fact, I want to say that this soup has contributed to our family being cold-free for some time now.

Here are some of the reasons why:

Benefits of Galangal

  • Helps relieve stomach discomfort due to inflammation (Source)

  • Promotes Blood Circulation (Source)

  • Helps relieve diarrhea (Source)

  • Helps reduce free radicals (Source)
  • Increases sperm motility (Source)

Benefits of Lemongrass

  • Anti-inflammatory

  • Analgesic (Source)
  • Helps body maintain healthy blood sugar levels (Source)

  • Promotes blood circulation (Source)
  • Good source of antioxidants and flavonoids

  • Diuretic properties

  • Gentle detoxifier (Source)

  • Help support body to heal respiratory disorders (Source)
  • Might lower cholesterol (Source)

My husband and I are currently doing a candida cleanse and this soup is one that we can have with little modification.

Let’s get cooking!

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This Low Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter! It's paleo, gluten-free, and dairy-free too!

Low Carb Thai Coconut Chicken Soup
 
Recipe type: Soup
Cuisine: gluten-free, paleo, dairy-free
 
This Low Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter! It's paleo, gluten-free, and dairy-free too!
Ingredients
Instructions
  1. Bring the bone broth in the pot to medium heat.
  2. Add the fresh galangal, lemongrass and kaffir lime leaves.
  3. While the broth is cooking, cut the chicken into bite-sized pieces and then add to the broth.
  4. Add the fish sauce and mushrooms. Add the coconut milk. Cut the large red pepper into strips and add to the soup.
  5. Stir all of the ingredients together.
  6. Cook medium to medium-low for 15-20 minutes checking periodically that the soup doesn’t boil over.
  7. Check the soup for taste. Add salt if needed.
  8. After the soup has cooked 15-20 minutes, add the frozen peas. Stir together.
  9. Ladle the soup into bowls. Garnish with fresh cilantro and chili paste to taste. This soup is traditionally paired with white rice, but you can opt for something grain-free like cauliflower rice.
Notes
From Adrienne: Kaffir lime leaves have a very distinct taste, so I recommend using them if you can, but if you want a less spendy substitute, try ½ bay leaf, ¼ tsp lime zest, and ⅛ tsp of fresh or 1/32 tsp dried lemon thyme.

For the galangal, a possible substitute is fresh young ginger.

 

 

This recipe is so easy to modify. There are times that I simply dump in our leftover vegetables and add them to the soup with great success! I’ve found eggplant is particularly yummy.

Enjoy!

For more exotic dishes, be sure to check out
Pad Thai Made Easy – This popular dish broken down into easy-to-follow steps!
Spicy Chick Pea Stew – This versatile vegetarian dish is a tasty winner!
Quinoa-Stuffed Peppers – Gluten-free and super tasty!

Have you ever had lemongrass or galangal?
What is your favorite soup?

Susan Brownfield from The Natural SingerSusan from The Natural Singer is a classically trained singer currently living in Switzerland with her family. She is passionate about all things related to health and wellness. An avid home cook, Susan loves to experiment with dishes from all over the world. She's a homesteader in the making who finds herself in the city at the moment, but dreams of having a plot of land someday where she can put her hands in the soil and plant to her heart's content.”

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. This looks good, but you have so many unusual ingredients which make it not very frugal. I do have dried galangal, but the kafir lime leaves…???
    Fish sauce is VERY spendy, and not many stores have fresh lemongrass, but I did find some the other day for a drink recipe I love.
    This won’t be a staple at my house just because of all the unusual, hard to find and spendy ingredients, but maybe someday, when I am able to find all these things I’ll give it a try.

    • Hello Carol and thanks for commenting. I agree that the recipe looks fabulous. I appreciate your concerns and ended up doing some research and have updated the post with some substitution ideas. I hope this helps and that you can try it soon!

    • Susan Brownfield says:

      The fish sauce listed is $5.49. While that’s not the most expensive sauce I’ve ever seen, I will say that the fish sauce will last a very long time. It’s very concentrated and it’s 1tbs that is all that’s required for this particular recipe. Most recipes don’t require a lot of fish sauce if you cook a lot of southeast Asian cuisine. Kaffir lime leaves are not a deal breaker. You can use them to get the full flavor, but it’s also delicious without. For what it’s worth, I’ve had a bag of dried kaffir leaves for literally 5 years and it’s still not empty! That’s how long it’s lasted me because you only use a few for each dish. Admittedly, there is an initial investment, but if you like to try cooking different cuisines, it is much less expensive over the long term. Cooking is supposed to be fun and experimental. I substitute things all the time! I’m half-Asian, grew up eating Asian food so I know my way around an Asian store. If you are lucky to have Asian stores in your city or neighborhood, you will find the prices are much lower than in a regular grocery store. I hope this helps!

      • Very helpful, Susan. I figured that bag of leaves would last a long time. I’m going to get some and try this for sure and I have fish sauce here already that I am looking forward to using.

      • You can buy ground frozen lemongrass at Asian markets for $2-3 for 8 oz. lasts a long time. They also sell galanga root and kifir lime leaves by the pound or oz. Not very expensive at all and their prices on fish sauce vary from $1.98 for a small bottle to more for LARGE bottles. Refrigerated, along with all the salt in the contests it lasts for a LONG time. It is simply a matter of finding the right market. I find prices for shallots, basil and other fresh greens at a neighborhood Asian market to also be very reasonable. Not the case at a regular supermarket for same ingredients IF they even have them!

    • Are used one half of a cup of lime juice I leave out the lemongrass if I have to you can usually find it at a farmers market though. I use or sister sauce and it adds awesome flavor