Thai Chicken Soup (Nightshade-free)
When you're craving an AIP Chicken Soup, why not make it a Thai Chicken soup? SUPER flavorful, no nightshades, and so easy to freeze for later! Paleo, Whole30, AIP friendly.
Since the typical Thai soups with peppers and curry pastes are out on a nightshade-free diet, what do you use to flavor it?
Lemongrass, ginger, and garlic – and then cilantro, mint, and green onions.
No nightshades to be found, yet lots of deliciousness!
The flavors really get concentrated in the Instant Pot because it really concentrates the flavors quickly. You know, kind of like how a chili or stew usually tastes better the next day? Same idea, waaaaay less time.
AIP Thai Chicken Soup
Servings: 4 Servings
When you're craving an AIP Chicken Soup, why not make it a Thai Chicken soup? SUPER flavorful and no nightshades. Cook it tonight for dinner OR freeze it for later. Your choice - both are super easy. Paleo, Whole30, and AIP friendly Note on servings: This serves 4-6, depending on how much broth you use.To make coconut-free: Omit the coconut aminos or you could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of "coconut aminos/soy sauce" per ice cube to use whenever you need it!
Ingredients
- 2 lb Boneless, Skinless Chicken Thighs (cut into 1-inch pieces)
- 1 Shallot or Small Yellow Onion (diced)
- 2 tbs Garlic (minced)
- 1 Lime (juiced and zested (or 1 tbs Lime Juice))
- 1 tbs Coconut Aminos (*see notes above for coconut-free)
- 1 tbs Fish Sauce
- 1-2 cups Chicken Broth (use 1 cup for serving 4 people and 2 cups for 6 servings or if you want to stretch it a bit further)
- 1 tbs Honey (omit for Whole30)
- 1 tsp Ground Ginger
- 3- inch piece of Lemongrass (or dried lemongrass)
Not needed until time of cooking:
- 13.5 oz can Coconut Milk ((or 1.5 cups homemade coconut milk) *use tigernut milk or sweet potato milk for coconut-free)
- 3 Green Onions (sliced)
- 1/2 cup fresh Basil (chopped)
- 1/2 cup Cilantro (chopped)
Instructions
- Directions for freezing: Put all of the ingredients into a 1-gallon freezer bag. Massage lightly with your hands to mix the ingredients. Push all the air out of the bag, seal, label and freeze.
Directions for serving: To serve, thaw and do ONE of the following:
On the stove:
- Dump the contents of the bag into a large saucepan and add the coconut milk. Bring to a boil and then lower the heat and simmer for about 7-9 minutes, until the chicken is cooked through. Remove the lemongrass. Garnish with the green onions, basil, and cilantro.
or in the Instant Pot:
- Dump the contents of the bag into the Instant Pot (do NOT add the coconut milk yet). Close the lid, turn the valve to “Sealing” and cook on High Pressure on Manual for 5 minutes (10 if cooking from frozen). Quick-release the pressure when finished and stir in the coconut milk. If you need the coconut milk to heat up a bit, turn the Instant Pot to “Sauté” and cook until desired temp. Remove the lemongrass. Garnish with the green onions, basil, and cilantro.
or in the Slow Cooker:
- Dump the contents of the bag into a slow cooker, add the coconut milk, and cook for 2-4 hours on low. Remove the lemongrass. Garnish with green onions, basil, and cilantro.
Notes
Freezing: You can put ingredients in a bag - without cooking - freeze, and then dump the contents of the bag into a slow cooker, Instant Pot, stove, or oven and have a delicious, AIP-compliant meal. Be sure to thaw the bag the night before if you are going to use a slow cooker or stovetop. You can also freeze this soup after cooking if you'd like. Even with the additional fresh toppings! And yes, you could make it as a dump-and-go freezer meal, and then freeze the leftovers for later 🙂
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !
