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Thai Coconut Soup with Greens (Df, Gf, Paleo, Whole30)

Cook Time 25 mins
Course Dinner, Lunch, Soup
Cuisine Asian-inspired, Thai


  • 1 1/2 tbsp chopped lemongrass
  • 2 tbsp minced ginger
  • 2 tbsp red curry paste
  • 2 tbsp avocado oil
  • 4 cups chicken or veggie broth
  • 3 cans coconut milk full fat
  • 2 1/2 tsp coconut aminos 4 tbsp if skipping fish sauce
  • 1 tbsp fish sauce omit if vegan/vegetarian
  • 1 package shiitake mushrooms
  • salt to taste
  • 2 handfuls Nature's Greens Organic Kale Greens
  • 2 limes, juiced
  • optional: cilantro, limes, poached chicken


  • Heat up the avocado oil in a soup pot on medium
    heat for about a minute. Add the chopped lemongrass, minced ginger and the red curry paste to the pot and saute in the oil until translucent.
  • Add in the broth, kale, fish sauce, and coconut aminos and let everything simmer for around 10-15 minutes. Make sure to stir consistently.
  • Add in the coconut milk and the shiitake mushrooms and cook until the mushrooms are soft. This should take around five minutes.
  • If you are adding in poached chicken, do so at this point. Instructions on this are above.
  • Add in the juice of two limes and the salt to taste. I highly recommend adding cilantro for garnish as well! Serve & enjoy.
Keyword Coconut, Dairy Free, Dinner, Gluten Free, Soup, Thai, Thai Food, Thai Soup, Whole 30, Whole 30 Approved