Thai Chicken Soup (Paleo) (Edit recipe)

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This soup is lovely and light and the yellow color is gorgeous. Full of healthy veggies and flavors you will appreciate the Thai inspired flavor profile. Definitely a great addition to your soup recipe roundup.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	721
Fat:	34 g
Carbohydrates:	67 g
Protein:	17 g
Cholesterol:	43 g
Sodium:	801 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 3

Ingredients

2 tsp Olive Oil
2 pieces Carrots, Diced small
2 pieces Celery, Diced small
.5 whole White Onion, Diced small
.25 head Napa (Wong Bak) Cabbage, Diced small
1 tsp Salt
.5 tsp Turmeric Powder
1.5 whole Boneless Skinless Chicken Breasts, Cooked and diced
1 tsp Ginger Root, Grated
16 fl oz Coconut Milk, Full fat
.5 cup Chicken Broth
1 cup Jasmine Rice, Precooked

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Dutch oven cook the carrots, celery, and onion in oil on medium heat for 5 minutes, stir periodically.
Add the cabbage, salt and turmeric and stir to combine. Cook for 5 minutes.
Add the pre-cooked chicken and stir. Cook for 5 minutes.
Add the ginger, coconut milk, broth, and rice, stir to combine. Cook for 5 minutes.

Notes

You can use rotisserie chicken to make this even easier. Or if you have raw chicken cook that first in the pan until done, then add the carrots etc. and follow the rest of the instructions. You can leave the rice out or use rice noodles instead. If you use rice noodles add them to the pot and let them cook in the soup. Follow package instructions. Top with lime zest, Thai basil sliced thin, or chopped peanuts if you like.