Thai-Inspired Chicken and Vegetable Detox Soup {Paleo}
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Cook time: 
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Yield: 4 to 6 servings
This cleansing paleo Thai-Inspired Chicken and Vegetable Detox Soup is packed full of both flavor and nutrients.
  • 1 tablespoon coconut oil
  • 1¼ lbs (570 g) chicken breast, cubed
  • 4 cups (950 ml) low-sodium chicken stock
  • 1 can (14.5 oz/411 g) diced tomatoes
  • 1 can (5.4 fl oz/160 ml) coconut cream (or substitute canned full-fat coconut milk)
  • 2 cups chopped carrots
  • 2 large stalks celery, chopped
  • 1 medium-large onion, chopped
  • 4 large cloves garlic, crushed or minced
  • 2-inch piece fresh ginger, grated
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 4 cups baby kale
  • 1 tablespoon organic raw, unfiltered apple cider vinegar
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh cilantro
  1. Heat the coconut oil in a 5-quart pot over medium-high to high heat. Once hot, add the chicken and cook until starting to brown.
  2. Add the stock, tomatoes, coconut cream, carrot, celery, onion, garlic, ginger, fish sauce, coconut aminos, turmeric, black pepper, and salt. Bring up to a boil, and then cover the pot, turn the heat down, and simmer until the vegetables are tender, about 20 to 30 minutes.
  3. Turn off the heat and stir in the kale, continuing to stir until it’s wilted, about 1 minute.
  4. Stir in the vinegar, parsley, and cilantro, and serve.
Recipe by An Edible Mosaic™ at