Nut-Free Thai Chicken Soup

Dive into the vibrant flavors of this Nut-Free Thai Chicken Soup, a comforting and allergy-friendly twist on a classic favorite. Bursting with aromatic spices like ginger, lemongrass, and red curry paste, this creamy soup is made with tender chicken thighs, fresh vegetables, and rich coconut milk for an indulgent yet wholesome meal. Perfectly balanced with zesty lime juice, umami-rich fish sauce, and a hint of sweetness, this dish delivers authentic Thai flavors without the use of nuts. Quick and easy to prepare in just 45 minutes, it’s an ideal weeknight dinner that can be served as-is or with a side of rice or rice noodles for added heartiness. Whether you're catering to dietary needs or simply craving something delicious, this nut-free Thai-inspired soup is sure to impress!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 peeled and minced or crushed lemongrass stalk
• 3 tablespoons red curry paste
• 1 pound, cut into bite-sized pieces boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 14-ounce can full-fat coconut milk
• 1 large, julienned or sliced thinly carrot
• 1 large, thinly sliced red bell pepper
• 1 medium, cut into half moons zucchini
• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 teaspoon cane sugar or brown sugar
• 0.25 cup, chopped fresh cilantro leaves
• 2 sliced green onions
• 4 for serving lime wedges
• 2 cups cooked rice or rice noodles (optional)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat and add the coconut oil.

Step 2

Once the oil is hot, add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the garlic, ginger, and minced lemongrass, cooking for another 1-2 minutes until fragrant.

Step 4

Add the red curry paste and cook for 1 minute, stirring constantly to release its aroma.

Step 5

Add the bite-sized chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken is partially cooked.

Step 6

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes.

Step 7

Stir in the coconut milk, julienned carrot, sliced red bell pepper, and zucchini. Simmer for another 10 minutes, until the vegetables are tender and the chicken is fully cooked.

Step 8

Add the lime juice, fish sauce, and sugar to the soup. Stir well to combine and adjust seasoning to taste, adding more lime juice or fish sauce if needed.

Step 9

Remove the pot from heat and stir in the chopped cilantro and green onions.

Step 10

Ladle the soup into bowls and serve with optional cooked rice or rice noodles.

Step 11

Garnish with lime wedges for squeezing and serve immediately.

Nutrition Facts

Serving size	3105 grams (3105.0g)

Amount per serving	% Daily Value*
Calories	3109

Total Fat 184.20g	236%
Saturated Fat 126.50g	633%
Polyunsaturated Fat 0.60g
Cholesterol 567mg	189%
Sodium 6097mg	265%
Total Carbohydrate 221.10g	80%
Dietary Fiber 23.30g	83%
Total Sugars 53.40g
Protein 157.50g	315%

Vitamin D 32IU	159%
Calcium 409mg	31%
Iron 28mg	154%
Potassium 3960mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 19.9%

Carbs: 27.9%