This Paleo One Pot Thai Soup is another staple in our house. I tend to over-buy produce (but I’ll never admit to that, so shhh!) … this soup is a great way to use up extra bok choy and other veggies.
Apparently, I’ve been on a soup craze lately which is weird because it’s not even cold here! It just feels so good to cozy up with a bowl of soup, am I right? A few others I’ve made recently are: Butternut Squash, Green Detox, and Swiss Chard & Lentil.
If some of the ingredients listed aren’t in your fridge, improvise! Zucchini noodles would be a great addition to make it more like a ramen. The options are endless! Enjoy!
Paleo One Pot Thai Soup - Whole 30 approve, Paleo friendly, Dairy & Gluten Free! This soup is actually made in one pot - really easy for a weeknight meal the whole family will love!
- 1 tbsp avocado oil
- 1 yellow onion, chopped
- 1 lb chicken tenders
- 1 tbsp turmeric powder
- 1 tsp ginger powder
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and pepper, to taste
- 2 cups chicken stock
- 2 cups water
- 1 can full-fat coconut milk [~13oz]
- 1 small sweet potato, chopped [mine was 9 oz]
- 2 cups broccoil florets, chopped
- 1 cup cauliflower rice
- 1 cup carrot chips, chopped
- 1 jalapeno, chopped
- 1 bok choy, chopped
- fresh cilantro & sliced jalapeños [optional garnish]
In a large soup pan, heat oil over medium-high heat. When oil is hot, add onion and cook 10 minutes, until onions start to brown
Move onions to edge of pot and add chicken into the middle. Cook chicken 1 minute on each side or until chicken starts to brown. Add spices and stir well, coating chicken
Add coconut milk, broth, water and all veggies (sweet potato, broccoli, cauliflower rice, carrots, jalapeno & bok choy). Turn heat to low and cook for 45 minutes. Serve, garnish with cilantro and jalapeños & enjoy!
If, when adding water and veggies to the soup, everything is not covered in liquid, add more stock or water. On the contrary, if chicken stock is added and it seems watery, add less water.