Paleo Thai Chicken Zoodle Soup
The recipe Paleo Thai Chicken Zoodle Soup is ready in around 45 minutes and is definitely a tremendous gluten free, dairy free, paleolithic, and primal option for lovers of Asian food. This recipe serves 8. This main course has 275 calories, 19g of protein, and 20g of fat per serving. For $2.69 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. 2493 people have made this recipe and would make it again. Head to the store and pick up onion, turkey thighs, cilantro, and a few other things to make it today. It is brought to you by All Day I Dream About Food. Overall, this recipe earns a pretty good spoonacular score of 79%. Try Paleo Thai Chicken Zoodle Soup, Thai Chicken Zoodle Soup, and Thai Tofu Zoodle Soup for similar recipes.
Servings: 8
Ingredients:
6 cups chicken bone broth such as Pacific Foods
1 15-ounce can coconut milk, full fat
1/2 cup chopped cilantro
1 tbsp coconut oil
2 tbsp fish sauce (use Red Boat for paleo)
2 cloves garlic, minced
1 1/2 tbsp green curry paste
1 jalapeño, chopped
1 lime cut into 8 wedges
1/2 onion,chopped
1 red pepper, thinly sliced
1 pound chicken breasts or thighs, thinly sliced against the grain
2 medium zucchini, spiralized
Equipment:
sauce pan
whisk
bowl
ladle
Cooking instruction summary:
In a large sauce pan, heat coconut oil over medium heat until melted and shimmering. Add onions and saut until just translucent, about 5 minutes.Stir in jalapeo, curry paste and garlic and saut until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.Serve each with a squeeze of lime.
Step by step:
1. In a large sauce pan, heat coconut oil over medium heat until melted and shimmering.
2. Add onions and saut until just translucent, about 5 minutes.Stir in jalapeo, curry paste and garlic and saut until fragrant, about 1 minute.
3. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce.
4. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
5. Serve each with a squeeze of lime.
Nutrition Information:
covered percent of daily need
