If you’re looking for a healthy way to warm up, try Jamie Oliver’s Thai Coconut Chicken Soup. It’s packed with nutritious ingredients including chicken breast, a rainbow of veggies, garlic, ginger, red (or green!) curry paste, and fresh lime juice.
This Jamie Oliver Thai Coconut Chicken Soup is a delicious and simple meal to prepare. Gluten-free, dairy-free, vegan, suitable for those on Whole30 and the Paleo diet.
For me, a bowl of delicious Jamie Oliver Thai Coconut Chicken Soup is the definition of a cozy meal.
It’s a simple recipe that results in a bowl of fragrant, savory, and slurp-worthy goodness that’s packed with vegetables.
With the addition of coconut milk and curry paste, as well as the tang of fresh lime juice, the soup takes on a velvety texture that is just tempting.
To make it Whole30 and paleo compliant, I used chicken, but you could simply substitute tofu for the chicken and make it vegetarian by using vegetable broth. Or maybe omitting it entirely.
Jamie Oliver Thai Coconut Chicken Soup
Jamie Oliver Thai Coconut Chicken Soup Ingredients
Avocado or sesame oil – You may use either as the soup’s cooking fat.
Onion, garlic, and ginger – The fragrant basis of taste comes from the onion, garlic, and ginger. Instead of onion, you might use chopped shallots.
Red curry paste – You might use green curry paste instead of the red I used. If you’re following the Whole30 diet, you should seek out options that are approved.
A variety of veggies – For this dish, I gathered red bell pepper, carrots, zucchini, and broccoli. You just swap in your preferred vegetables. The only thing to remember is that different veggies have different cooking times. To prevent it from becoming overcooked, broccoli is added to the dish at the very end, with the chicken.
Chicken broth – Broth made from either chicken or vegetables can be used.
Coconut milk – While I like using full-fat coconut milk, you could also use low-fat coconut milk or even coconut cream for a creamier broth.
Coconut aminos – The broth gets a delicious, umami-rich taste from the coconut aminos. You can omit these if you don’t have them.
Chicken breast – This soup gets its protein from diced chicken breast. Tofu (for a vegan alternative, albeit not Whole30 compliant), cooked and shredded chicken or shrimp would also work.
Salt – To taste.
Lime juice – I think lime juice is essential. It brings out the soup’s other tastes and unifies the dish.
How To Make This Thai Coconut Chicken Soup Vegan / Vegetarian?
It’s possible that you could use cubed tofu for the chicken, or you can omit the chicken altogether and have a robust vegetable soup that you can thicken with rice or rice noodles right before serving.
Naturally, you should substitute vegetarian broth for chicken broth.
How To Make Jamie Oliver Thai Coconut Chicken Soup?
Heat the oil in a large soup pot over medium heat. When the oil is heated, add the onion, garlic, and ginger in thin slices. Cook for approximately 2 minutes, or until the onions soften and the garlic and ginger are fragrant. Cook for 1 minute further, stirring regularly, after adding the curry paste.
Stir in the bell pepper, carrots, and zucchini to coat with the curry paste. Cook for 3-4 minutes, stirring periodically until the vegetables have softened somewhat.
Combine the chicken broth, coconut milk, and coconut aminos in a mixing bowl. Raise the heat to medium-high and bring it to a boil.
Cook, stirring occasionally until the chicken is cooked through and the broccoli is bright green and tender about 5-6 minutes.
Season with salt and lime juice to taste. I used more than one teaspoon, but I also used reduced-sodium chicken broth, to begin with.
Garnish with parsley and serve! Serve with fresh herbs, red or green onion, chile oil, cashews, and more lime.
Jamie Oliver Thai Coconut Chicken Soup
What To Serve With Thai Coconut Chicken Soup?
Arugula salad
Corn Pudding
Roasted broccoli
Baked Rigatoni
Smashed potatoes
Pot Pie
Crackers
Macaroni Salad
Crusty bread
How To Store And Reheat Thai Coconut Chicken Soup?
Storing: The Thai Coconut Chicken Soup may be preserved in the refrigerator for up to 5 days if it is placed in an airtight container and covered.
Reheating: Reheat your Thai Coconut Chicken Soup by placing it in a small saucepan over low heat and stirring it regularly until it is hot throughout. Hotness can also be restored by microwaving for a couple of minutes.
Freezing: This Thai Coconut Chicken Soup is dairy-free and should keep nicely in the freezer. Even if the veggies soften a little during defrosting, the dish will still be delicious.
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