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Thai Chicken Soup

This AIP-friendly Thai Chicken Soup is flavorful even without the nightshades! Cook it tonight for dinner OR freeze it for later. Your choice – both are super easy.
To make coconut-free: Use the alternate ingredients below and omit the coconut aminos. You could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of "coconut aminos/soy sauce" per ice cube to use whenever you need it!
NOTE: Remove the lemongrass before serving.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes

Ingredients

  • 2 lb Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 Shallot or Small Yellow Onion, diced
  • 2 tbsp Garlic, minced
  • 1 Lime, juiced and zested (or 1 tbs Lime Juice)
  • 1 tbsp Coconut Aminos see note above about making this coconut-free
  • 1 tbsp Fish Sauce
  • 1-2 cups Chicken Broth (use 1 cup for serving 4 people and 2 cups for 6 servings or if you want to stretch it a bit further)
  • 1 tbsp Honey
  • 1 tsp Ground Ginger
  • 3-inch piece Lemongrass (or dried lemongrass)

Not needed until time of cooking:

  • 1 13.5 oz can Coconut Milk (or 1.5 cups of Tigernut Milk)
  • 3 sliced Green Onions
  • 1/2 cup chopped Basil
  • 1/2 cup chopped Cilantro

Instructions

Directions for freezing:

  • Put all of the ingredients into a 1-gallon freezer bag. Massage lightly with your hands to mix the ingredients. Push all the air out of the bag, seal, label and freeze.

Directions for serving:

  • To serve, thaw and do one of the following:

On the STOVETOP:

  • Dump the contents of the bag into a large saucepan and add the coconut milk. Bring to a boil and then lower the heat and simmer for about 7-9 minutes, until the chicken is cooked through. Garnish with the green onions, basil, and cilantro.

In the INSTANT POT:

  • Dump the contents of the bag into the Instant Pot (do NOT add the coconut milk yet). Close the lid, turn the valve to “Sealing” and cook on High Pressure on Manual for 5 minutes (10 if cooking from frozen). Quick release the pressure when finished and stir in the coconut milk. If you need the coconut milk to heat up a bit, turn the Instant Pot to “Sauté” and cook until desired temp. Garnish with the green onions, basil, and cilantro.

In the SLOW COOKER:

  • Dump the contents of the bag into a slow cooker, add the coconut milk, and cook for 2-4 hours on low. Garnish with the green onions, basil, and cilantro.

Notes

You can also freeze this after cooking, but I recommend not adding the herbs then. If you do, it's ok, but they just won't taste as fresh and give as much flavor when you reheat.