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Thai Chicken & Mushroom Soup

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Thai Chicken & Mushroom Soup

Course: Soup/Stew
Keyword: chicken, dairy-free, gluten-free, grain-free, one pan
Calorie: 400-500, Under 500
Protein: 31+g, Over 20g, Over 25g
Servings: 2
Calories: 478kcal


  • 1 1/2 tsps Coconut Oil
  • 1 Garlic (clove, minced)
  • 1 tsp Ginger (minced)
  • 3 cups Chicken Broth
  • 1 tbsp Coconut Aminos
  • 1/4 oz Lemongrass (peeled, chopped into large pieces)
  • 8 ozs Chicken Breast (skinless, boneless, chopped into cubes)
  • 1 1/2 cups Shiitake Mushrooms (sliced)
  • 1 cup Canned Coconut Milk
  • 1 tbsp Lime Juice
  • 1/4 cup Thai Basil (chopped)


  • In a pot over medium heat, add the coconut oil, garlic and ginger. Sauté for 1 minute. Then add the broth, coconut aminos and lemongrass. Bring to a simmer, reduce heat to medium-low and cook for 15 to 20 minutes.
  • Add the chicken and mushrooms and cook for 10 minutes or until the chicken is cooked through. Remove from heat. Remove the lemongrass stalks and discard. Add the coconut milk and lime juice. Stir to combine.
  • Divide into bowls and garnish with basil. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Additional Toppings

    Add leafy greens such as spinach or kale.
  • No Lemongrass

    Use extra lime juice instead.
  • No Coconut Aminos

    Use tamari or soy sauce instead.
  • No Thai Basil

    Use regular basil, cilantro or mint instead.


Serving: 2g | Calories: 478kcal | Carbohydrates: 24g | Protein: 31g | Fat: 29g | Cholesterol: 90mg | Sodium: 1607mg | Fiber: 2g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg

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