Thai-Inspired Creamy Chicken Soup

Serves 6

This creamy chicken soup is slightly spicy and slightly sweet, dairy free and full of nutrients to make an all-in-one meal perfect for lunch or dinner. It can be made up to three days ahead and chilled, warming just before serving.


  • 4 boneless, skinless chicken thighs
  • 2 tablespoons coconut oil
  • 1 yellow onion, sliced
  • 8 ounces sliced mushrooms
  • 1 chopped red pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon coconut aminos or wheat-free soy sauce
  • 1 4-ounce can diced green chiles
  • Pinch each of cayenne and red pepper flakes
  • 1 teaspoon fish sauce, optional
  • 2 cups full-fat coconut milk
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 carrot, shredded
  • 3 green onions, sliced, for garnish
  • 1 bunch fresh cilantro, roughly chopped, for garnish
  • Lime wedges, for garnish


In a large stockpot over medium-high heat, sauté chicken thighs in coconut oil until golden brown on all sides. Set aside to cool slightly.

Add onion, mushrooms and pepper. Sauté an additional 3 minutes. Stir in tomato paste, and turn heat to medium-low.

Chop chicken into bite-sized pieces and return to pot, then add remaining ingredients, reserving carrot until the last 3 minutes of cooking.

Simmer over medium-low heat for 30 minutes, adding carrot at end.

To serve, top each bowl with green onion, cilantro and freshly squeezed lime as desired.

Nutrition Analysis: 330 cal, 24 g fat, 35 mg chol, 370 mg sodium, 16 g carbs, 3 g fiber, 6 g sugar, 17 g protein

Angela Sackett is a photographer at Legacy Seven Studios and writer at and, where she shares recipes and hospitality tips.