I’m not doing Whole30 right now, but I know a lot of your are, so this week’s recipe is just for you! It’s a Whole30 Chicken Coconut Curry Soup, it’s SO EASY to make, and packed with flavor. Just sauté your chicken and veggies with a ton of spices, add some broth and coconut milk, and simmer it all together!
When I was brainstorming what recipes to share with you all this week, I started thinking about my favorite foods. Honestly, whenever someone asks me what my favorite food is, I have the hardest time picking. I always fall back on favorite types. And Thai food is ranked pretty high on that list. Thai, Vietnamese, Mediterranean–just give me lots of veggies and a ton of flavor and I’m a happy girl. So after thinking about my favorites, and also wanted to provide you all with a soup that’d be GREAT for meal prep and Whole30 compliant, this soup was born!
Want to know a major perk of this whole30 chicken coconut curry soup? You only need one pot! Easy clean up is where it’s at my friends. Well, I guess you need two bowls–a second one to cook whatever grain you choose to serve your soup with. I chose cauliflower rice to keep it Whole30 and grain free, but you could also substitute brown rice or quinoa.
You can also customize this whole30 chicken coconut curry by swapping out the protein choice. I used chicken thighs because I like how much flavor they add, but if you’re vegetarian I think chickpeas would work really well in this dish.
Last thing to customize–the green vegetables in it. I chose bok choy because I love how it maintains a little bit of crunch, even when cooked for a while. I don’t like using spinach in soups because it just wilts up and it’s like it was never even there. If you can’t find bok choy, you could try subbing broccoli, or just add the spinach at the very end right before you’re ready to eat.
Alright, enough rambling about the whole30 chickcn coconut curry soup. Let’s get you the recipe!
PIN THE WHOLE30 CHICKEN COCONUT CURRY SOUP FOR LATER!
This whole30 approved chicken coconut curry soup is packed with flavor, great for meal prep, and super customizable based on ingredients you have on hand!
- 2 tbsp extra virgin olive oil
- 2 cloves minced garlic
- 1/2 cup red onion, sliced
- 1 inch ginger, shredded
- salt and pepper, to taste
- 1 lb chicken thighs
- 2 tbsp red curry paste
- 1 can full fat coconut milk
- 4 cups vegetable broth
- 1 bunch bok choy
- 1 bag cauliflower rice
- 1 lime, for garnish
- 1 bunch green onions, for garnish
Heat olive oil in a sauce pan over medium high heat. Add garlic, and stir frequently until browned.
Next add sliced onion, continuing to stir and cook until translucent. Then add in ginger and chicken thighs.
Once chicken thighs are browned on the outside, remove from the pan and slice into smaller pieces. Place back into the pot and continue to cook.
Add your curry paste, and stir to cook the chicken thighs. Then add in bok choy, vegetable broth, and coconut milk.
Bring to a simmer, stirring occasionally. Continue cooking until chicken thighs are cooked through--around 10 minutes.
While soup is simmering, cook your cauliflower rice according to instructions on the bag. You can also use this time to slice your green onion and lime wedges.
When ready to eat, add cauliflower rice to the bottom of a bowl, spoon soup over the top, garnish with lime and green onion, and enjoy!
KEEP IN TOUCH! FIND ME ON: