I’ve mentioned before that I’ve had a severe peanut allergy all my life. One of the things it’s caused me to miss out on is eating in a Thai restaurant because of how prevalent peanuts are in almost every dish. Thankfully, I’ve found a way to enjoy the taste of Thai takeout at home with this Thai Chicken Zoodle Soup. It’s rich and creamy, salty and spicy, loaded with vegetables, lean protein and is 100% nut free!
I hope you enjoy it as much as we did!
Thai Chicken Zoodle Soup (Whole30, Nut Free)
Prep time
Cook time
Total time
Author: Home Sweet Hunter
Cuisine: Asian
Serves: 4
Ingredients
- 1 tbsp coconut oil
- 2 tsp garlic
- ½ red onion, diced
- 2 tbsp red curry paste
- 2½ cups chicken bone broth
- 1 cup full fat coconut milk
- 1 medium organic red bell pepper, diced
- 1 cup sliced or shredded carrots
- 1 cup cooked and shredded organic chicken
- 2 cups cauliflower rice
- 2 organic zucchini (3 if they're small)
- 2 tbsp fresh cilantro
- salt and pepper to taste
Instructions
- In a large soup pot, add coconut oil, garlic, onion, red bell pepper. Cook until veggies are tender.
- Add chicken bone broth, red curry paste, chicken, carrots, cauliflower rice, salt and pepper.
- Bring to a simmer and let simmer for 10 minutes.
- Spirilize the zucchini while the soup simmers. Place it in a colander, sprinkle with salt, and let sit so some of the water will drain out of the zucchini.
- Add the coconut milk and zucchini and simmer for another 3 minutes.
- Add fresh cilantro, remove from heat and serve!
- I topped mine with Go Raw's Lime Snacking Seeds and it was perfect!
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