Chicken and Vegetable Coconut Soup
This is what we make when someone in the house is coming down with something, or when it's cold outside, or honestly when we just want something that feels like a hug from the inside. It's a Thai-inspired coconut soup with lemongrass, ginger, mushrooms, and bok choy, aromatic and warming without being heavy. The coconut milk makes it rich and silky, the lime and fish sauce keep it bright and complex, and the whole pot comes together in about 30 minutes. It's soup, but it's real dinner. Not an appetizer, not a side, the main event.
- PRO
- GF
- DF
- PF
- ≤30
Estimated macros per serving
Calories ~360 · Protein ~28g · Carbs ~8g · Fat ~23g
Ingredients
For the soup:
- 1 pound boneless, skinless chicken breast, sliced thin against the grain
- 1 (13.5-ounce) can full-fat coconut milk
- 3 cups low-sodium chicken broth
- 8 ounces cremini mushrooms, sliced
- 2 baby bok choy, quartered lengthwise
- 1 stalk lemongrass, bottom 4 inches only, smashed and cut into 2-inch pieces
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 3 cloves garlic, smashed
- 1 tablespoon fish sauce (or coconut aminos for a milder, slightly sweeter flavor)
- juice of 1 lime
- 1 teaspoon chili-garlic sauce (sambal oelek)
- Fresh cilantro and sliced red chili, for serving
Method
- In a large pot or Dutch oven, combine the chicken broth, lemongrass, ginger, and garlic. Bring to a simmer over medium heat and cook for 5 minutes to let the aromatics infuse the broth. The kitchen will start to smell incredible, that's how you know it's working.
- Pour in the coconut milk and stir to combine. Bring back to a gentle simmer over medium-low heat. (Don't let it come to a rolling boil — coconut milk can split and turn oily at high heat; a gentle simmer is all it needs.)
- Add the chicken slices and mushrooms. Cook for 6–8 minutes, stirring occasionally, until no longer pink in the center and cooked through (an instant-read thermometer should read 165°F/74°C in the thickest piece).
- Add the bok choy, fish sauce, and chili-garlic sauce. Cook for 3 more minutes, until the bok choy is tender but still has some structure.
- Remove and discard the lemongrass pieces and ginger slices (they've done their job). Squeeze in the lime juice and stir. Warn guests that any remaining lemongrass or ginger pieces in the bowl are for flavor only — they're not pleasant to bite into.
- Taste and adjust; more fish sauce for salt and depth, more lime for brightness, more chili-garlic sauce for heat. Ladle into deep bowls and top with fresh cilantro and sliced red chili.
Variations & Notes
- Vegan Swap: Replace the chicken with 1 block of extra-firm tofu, cubed, and use vegetable broth. Replace the fish sauce with 1 tablespoon of white miso paste whisked in at the end. Add an extra handful of mushrooms for body. (Note: white miso is not paleo-compatible; if combining vegan and paleo, use 1 tablespoon coconut aminos instead.)
- Paleo-Friendly Adjustment: Already paleo-friendly as written. The coconut aminos swap gives a milder, slightly sweeter flavor if you prefer.
- Extra Hungry: Add cooked rice noodles to each bowl before ladling in the soup. Or serve with a side of steamed jasmine rice.
- Substitutions: Shiitake mushrooms are excellent here if you can find them. Regular bok choy (chopped) or spinach works in place of baby bok choy. Shrimp (peeled, deveined) can replace the chicken: just add them in step 4 since they cook faster.
- Storage: Keeps for 3 days in the fridge. The coconut milk may separate slightly: just stir well when reheating. Add a splash of fresh lime juice when you reheat; it brightens everything back up.