This Paleo Thai Chicken Soup is bursting with flavor from aromatic Thai herbs and spices. Creamy coconut milk adds richness while chicken thighs make it hearty and satisfying. It's a comforting dish that's perfect for any time of the year!
Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced. 4 cups chicken broth. 1 can 14 oz full-fat coconut milk. 2 stalks lemongrass, smashed and cut into pieces. 3 kaffir lime leaves. 2 inches fresh galangal, thinly sliced. 3 cloves garlic, minced. 1 shallot, thinly sliced. 1 red chili pepper, sliced optional. 1 cup sliced mushrooms. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon coconut aminos. 1 tablespoon coconut oil. Salt and pepper to taste. Fresh cilantro leaves for garnish. Sliced green onions for garnish.
Instructions: In a large pot, heat coconut oil over medium heat. Add minced garlic, sliced shallot, and optional sliced chili pepper. Saut until fragrant. Add sliced chicken thighs to the pot and cook until browned. Pour in chicken broth and coconut milk. Stir well. Add lemongrass, kaffir lime leaves, galangal, and sliced mushrooms to the pot. Season with fish sauce, lime juice, coconut aminos, salt, and pepper. Stir to combine. Simmer the soup over low heat for 20-25 minutes, allowing the flavors to meld together. Once done, remove lemongrass, kaffir lime leaves, and galangal pieces from the soup. Serve hot, garnished with fresh cilantro leaves and sliced green onions.
Prep Time: 15 minutes
Cook Time: 25 minutes
Indo Paranormal
