#coconutsoup

This recipe, a Paleo take on the traditional Thai coconut soup, substitutes Paleo-compliant ingredients for non-Paleo ones while preserving the original flavors.

Ingredients: 1 can full-fat coconut milk. 3 cups chicken broth. 1 stalk lemongrass, smashed. 4 kaffir lime leaves. 1 inch piece of galangal, thinly sliced. 2 boneless, skinless chicken breasts, thinly sliced. 8 ounces mushrooms, sliced. 1 red bell pepper, thinly sliced. 2 tablespoons fish sauce. 1 tablespoon coconut aminos. 1 tablespoon lime juice. 1 teaspoon chili paste optional. 1 handful fresh cilantro, chopped. Salt, to taste.

Instructions: In a large pot, combine coconut milk, chicken broth, lemongrass, kaffir lime leaves, and galangal. Bring to a simmer over medium heat and let it cook for 10 minutes to infuse the flavors. Add sliced chicken breasts, mushrooms, and red bell pepper to the pot. Cook until chicken is cooked through, about 5-7 minutes. Stir in fish sauce, coconut aminos, lime juice, and chili paste if using. Let it simmer for another 5 minutes. Remove lemongrass stalk and kaffir lime leaves from the soup. Season with salt to taste. Serve hot, garnished with fresh cilantro. Enjoy your Paleo-friendly Tom Kha Gai Thai Coconut Soup!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Tom Ka Gai, also known as Thai Chicken Coconut Soup, is a flavorful and comforting soup that's perfect for a keto, gluten-free, and Whole30-compliant diet. Made with chicken broth, coconut milk, tender chicken slices, mushrooms, and aromatic herbs and spices like lemongrass, kaffir lime leaves, and galangal or ginger, this soup is bursting with authentic Thai flavors. It's easy to make and can be served as a satisfying meal on its own or as a starter to your favorite Thai-inspired dishes.

Ingredients: 4 cups chicken broth. 2 cups coconut milk. 2 chicken breasts, thinly sliced. 1 cup mushrooms, sliced. 2 stalks lemongrass, smashed. 4 kaffir lime leaves. 2 inches galangal or ginger, sliced. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon coconut aminos. 1 tablespoon erythritol or preferred low-carb sweetener. 1 teaspoon chili flakes adjust to taste. Fresh cilantro, for garnish. Fresh lime wedges, for serving.

Instructions: In a large pot, bring the chicken broth to a boil. Add the lemongrass, kaffir lime leaves, and galangal or ginger to the pot. Reduce the heat to medium-low and simmer for 10 minutes to infuse the broth with flavors. Add the coconut milk, sliced chicken breasts, mushrooms, fish sauce, lime juice, coconut aminos, erythritol, and chili flakes to the pot. Simmer for another 10-15 minutes, until the chicken is cooked through and the flavors have melded together. Remove the lemongrass, kaffir lime leaves, and galangal slices from the soup. Serve hot, garnished with fresh cilantro and lime wedges. Enjoy this delicious low-carb, gluten-free, and Whole30-compliant Thai Chicken Coconut Soup!

Prep Time: 10 minutes

Cook Time: 25 minutes

Thai-style soup that is comforting and smells great. It is made with creamy coconut milk, earthy mushrooms, and tasty spices. Great for a cozy night in or a quick way to impress guests.

Ingredients: 1 can coconut milk. 4 cups vegetable broth. 1 cup sliced mushrooms. 2 tablespoons Thai red curry paste. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 tablespoon brown sugar. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: In a slow cooker, combine coconut milk, vegetable broth, Thai red curry paste, garlic, ginger, soy sauce, lime juice, brown sugar, salt, and pepper. Stir in sliced mushrooms. Cover and cook on low for 4-6 hours, or high for 2-3 hours. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 240 minutes

The sweet butternut squash, the creamy coconut milk, and the rich lobster meat all come together in this savory soup.

Ingredients: 1 butternut squash, peeled and diced. 1 cup cooked lobster meat, chopped. 1 can 14 oz coconut milk. 4 cups chicken or vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon red curry paste. 1 tablespoon olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up some onions, garlic, and ginger and add them. Cook the onions until they become clear. Add the red curry paste and stir it in. Cook for one more minute. Put in the diced butternut squash and cook for 5 minutes, stirring every now and then. Add the chicken or vegetable broth and coconut milk. Turn the heat down to low and let it cook for about 15 to 20 minutes, until the butternut squash is soft. Blend the soup with an immersion blender until it is smooth and creamy. After you add the chopped lobster meat, let it cook for 5 more minutes. Add pepper and salt to taste. Serve hot with fresh cilantro on top. Soup with butternut squash and coconut is great.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the creamy and flavorful Thai pumpkin and coconut soup. This gluten-free recipe is a comforting and warming choice for any meal.

Ingredients: 1 small pumpkin, peeled and cubed. 1 can 14 oz of coconut milk. 1 onion, chopped. 2 cloves garlic, minced. 1 thumb-sized piece of fresh ginger, grated. 2 tablespoons Thai red curry paste. 4 cups vegetable broth. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and saut until translucent. Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook for another 2 minutes. Add the cubed pumpkin to the pot and saut for 5 minutes, stirring occasionally. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer for about 20 minutes, or until the pumpkin is tender. Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk and continue to simmer for an additional 5 minutes, allowing the flavors to meld. Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves. Enjoy your comforting gluten-free Thai pumpkin and coconut soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

This coconut curry vegetable soup is rich, creamy, and bursting with flavor. The combination of coconut milk, red curry paste, and aromatic spices creates a warming and comforting bowl of soup that's perfect for cold winter days.

Ingredients: 1 tablespoon coconut oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon grated ginger. 2 carrots, diced. 2 celery stalks, diced. 1 bell pepper, diced. 1 zucchini, diced. 4 cups vegetable broth. 1 can 15 oz coconut milk. 2 tablespoons red curry paste. 1 tablespoon soy sauce. 1 tablespoon lime juice. Salt and pepper to taste. 2 tablespoons chopped fresh cilantro. Cooked rice or noodles optional, for serving.

Instructions: In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant, about 2 minutes. Add carrots, celery, bell pepper, and zucchini. Cook for another 5 minutes until vegetables are slightly softened. Stir in vegetable broth, coconut milk, red curry paste, soy sauce, and lime juice. Bring to a simmer and cook for 15-20 minutes until vegetables are tender. Season with salt and pepper to taste. Garnish with chopped cilantro before serving. Serve with cooked rice or noodles if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan soup is rich and creamy, with Thai-style spices and coconut milk. It's great for a comforting meal.

Ingredients: 1 small head cauliflower, chopped. 1 can 13.5 oz coconut milk. 3 cups vegetable broth. 2 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 1 small onion, chopped. 2 tablespoons Thai red curry paste. 1 tablespoon soy sauce. 1 tablespoon lime juice. Salt and pepper to taste. Cilantro leaves for garnish.

Instructions: In a large pot, heat a little bit of vegetable broth over medium heat. Add minced garlic, grated ginger, and chopped onion. Saut until onion is translucent. Stir in Thai red curry paste and cook for another minute. Add chopped cauliflower to the pot and stir to coat with the curry mixture. Pour in coconut milk and vegetable broth. Bring to a simmer and cook until cauliflower is tender, about 15-20 minutes. Using an immersion blender or regular blender, blend the soup until smooth. Stir in soy sauce, lime juice, salt, and pepper. Adjust seasoning to taste. Serve hot, garnished with cilantro leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

This soup is comforting and tasty. It has the sweetness of kabocha squash, the umami of miso, and the creaminess of coconut milk. Just right for a cozy meal!

Ingredients: 1 small kabocha squash, peeled and diced. 1 tablespoon vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 4 cups vegetable broth. 1 can 14 oz coconut milk. 3 tablespoons white miso paste. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. Salt and pepper to taste. Green onions and cilantro for garnish.

Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Put in the minced garlic, chopped onion, and grated ginger. Cook the onions until they become clear. After you add the diced kabocha squash, cook for another 5 minutes. Add the soy sauce, coconut milk, and vegetable broth. Turn the heat down to low and cook the kabocha until it's soft. Add some hot broth to a small bowl and mix the miso paste with it. This will help the paste dissolve. Put the miso mix back into the pot and stir it around a lot. To taste, add rice vinegar, salt, and pepper. Let the flavors blend for another 10 minutes by simmering. Add chopped green onions and cilantro on top and serve hot. Have fun with your tasty Kabocha Miso Coconut Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes