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  • Writer's pictureSarah

Thai Chicken Coconut Soup (AIP : GAPS : Keto : Paleo : grain-free : dairy-free)

Although Spring is right around the corner, we've been having unseasonably cold weather here, and we even had snow twice in February. Snow here is a big deal, as this was our first *real* snow in 4 years! Snow in the Desert = Happy Kids!

Cold weather always makes me crave soups and stews. We've already been eating lots of classic chicken soup and chicken mushroom soup this winter, so I crafted this new recipe for Thai Chicken and Coconut Soup.

This new soup recipe gets a flavor kick from Thai-inspired flavors of coconut, lemon, garlic, honey, and ginger. Can you say "YUM?!" This soup is so good that everyone in my family of four delighted in the flavor and scarfed it down. And this soup is loaded with healthy fats, veggies, and protein. Win-Win!

This recipe also works great for my husband's AutoImmune Paleo (AIP) + Gut and Psychology Syndrome (GAPS) diet. It's grain-free and dairy-free, perfect for AIP, GAPS, paleo, and Keto.

If you have access to fresh lemongrass, feel free to substitute that for the lemon zest and juice for a more authentic flavor. I can't get fresh lemongrass here, so I've chosen to use lemon instead.

This is a LARGE recipe, which will make plenty of leftovers. I love making large batches to save time for later meals, but feel free to halve the recipe if you want to make a smaller portion. The leftovers also freeze well in glass containers, making easy workday-lunches for my husband.

Thai Chicken Coconut Soup

Serves 12-14 (or you can halve this recipe for a smaller amount)

  • 12 boneless skinless chicken thighs

  • 4 chicken thighs (or you could just use 4 more boneless, skinless thighs, but I like to add in some thighs with skin for extra richness and flavor in the soup)

  • 2 large white or yellow onions, chopped medium

  • 4 Tb unrefined virgin coconut oil

  • 4 garlic cloves, sliced

  • zest from 1 lemon (this microplane zester works great)

  • 1 tsp dried ginger

  • 6 carrots, chopped medium

  • 3 cups chicken bone broth, preferably homemade

  • 4 cups of filtered water (or use more chicken broth if using storebought broth, which is much more diluted than my homemade broth)

  • 1 Tb coconut aminos

  • 1 cup coconut manna (or substitute the cream from the top of 1.5-2 cans of coconut milk)

  • 1 pound of green cabbage (~half of a head of cabbage), chopped (or you could substitute napa cabbage)

  • 2&1/2 to 3 Tb Celtic sea salt, to taste (use less if your chicken broth is salted)

  • juice from 1 lemon (~2 Tb)

  • 2 Tb mild-flavored honey (omit for Keto)

  • Optional: nutrient-dense white rice (omit for AIP, GAPS, and Keto)

  1. Debone the 4 chicken thighs, but leave the skin on. There is a simple tutorial here that shows how to remove the bones. (I save and freeze the chicken thigh bones until I have accumulated enough of them to make a pot of homemade chicken bone broth.)

  2. Cut the boneless/skinless chicken thighs and the deboned chicken thighs into ~1-inch wide strips. A sharp knife or kitchen shears work well for this. Set the chicken aside.

  3. Chop the onions. I always use my favorite Wusthof knife for chopping soup veggies.

  4. In a 5-quart, heavy-bottomed pot, melt the coconut oil. Add the onions and 1 tsp of salt. Saute for 8-10 minutes over medium high heat, stirring occasionally. A bamboo spatula works great for this step.

  5. Meanwhile, peel and slice the garlic. Zest the lemon.

  6. Peel and chop the carrots. (I love my Rada vegetable peeler!)

  7. Add the garlic, ginger, and lemon zest to the pot. Saute 30-60 seconds, just until fragrant.

  8. Add the carrots, broth, water, coconut aminos, and 1 Tb salt to the pot. Bring to a simmer and cook for ~10 minutes.

  9. Meanwhile, chop the cabbage.

  10. Add the coconut manna to the pot. Stir until it has melted into the broth.

  11. Add the chicken thighs, cabbage, and 1 Tb salt to the pot. Stir to combine and nestle everything down into the broth. Bring to a low simmer.

  12. Simmer for 12-15 minutes, stirring occasionally, until the chicken is cooked through.

  13. Meanwhile, juice the lemon. This lemon reamer works well for getting all of the juice out of a lemon.

  14. Taste the broth and adjust the salt as desired.

  15. Once the chicken is done, turn off the heat. Then stir the lemon juice and honey into the pot.

  16. Serve and enjoy! If desired, add a generous scoop of nutrient-dense white rice to each bowl.

What is your current favorite soup?

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