AIP Friendly Thai Coconut Chicken Soup

Total time50 min

Prep time20 min

Cook time30 min

4.5

(22)

This soup is the kind of bowl that wraps around you — creamy, fragrant, and deeply satisfying in a way that feels almost indulgent. The broth is built from full-fat coconut milk and chicken bone broth, then steeped with lemongrass, galangal, kaffir lime leaves, and fresh ginger until every spoonful is layered with bright, warming flavor. Coconut aminos stand in for soy sauce and deliver that savory depth without any of the nightshade or legume concerns that make so many Asian-inspired recipes off-limits. Tender chicken thighs and golden-edged cremini mushrooms give the soup real substance, while a hit of fresh lime juice at the end keeps everything lively and balanced. The aromatics are strained out before serving, so the texture is silky and clean — no fishing around in your bowl. Finished with scallion greens and fresh cilantro, it's a genuinely beautiful dish that serves four and comes together in under an hour. This is the recipe that proves eating this way doesn't mean giving up the flavors you love most.

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Ingredients

4 servings

For the broth

1 can (13.5 oz) full-fat coconut milk
2 cups chicken bone broth
3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
1 oz fresh galangal, sliced into thin coins (about 6–8 slices)
Chef's tip
Ginger is the closest stand-in - swap 1:1; the flavor is warmer and less piney.
6 fresh kaffir lime leaves, torn in half
3 cloves garlic, smashed
1 tbsp fresh ginger, thinly sliced
1 tbsp coconut aminos
1 tbsp apple cider vinegar
½ tsp turmeric
¼ tsp ground ginger
1 tsp salt, plus more to taste

For the soup

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
8 oz cremini mushrooms, quartered
1 tbsp coconut oil
3 tbsp fresh lime juice (from about 2 limes)

For serving

4 scallions, green tops only, thinly sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges (optional)

Instructions

1
In a large saucepan, combine the coconut milk, chicken bone broth, lemongrass, galangal, kaffir lime leaves, garlic, sliced fresh ginger, coconut aminos, apple cider vinegar, turmeric, ground ginger, and salt. Bring to a gentle simmer over medium heat, stirring occasionally, until the broth is fragrant and the aromatics have infused, about 10 minutes.
2
Using a slotted spoon or tongs, remove and discard the lemongrass stalks, galangal coins, kaffir lime leaves, garlic, and ginger slices from the broth.

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