Quick Paleo Thai Chicken Soup

This recipe certainly kicks chicken soup up a few notches!  The cooking process is significantly shortened by the use of half a rotisserie chicken.  For what I did with the other half of the rotisserie chicken, check out my Paleo White Chicken Chili in Less than 30.  The only ingredients that make this something that can’t be thrown together last minute is the lemongrass.  As far as I know, it is not an herb that is used dried.  However, both the basil and cilantro can be used dried if you don’t have either fresh.

I had never worked with lemongrass before, but was actually able to locate a small container of it at the Commissary.  It came in 4 inch stalks.  With a knife, you simply “bruise” the outside to bring out the flavors before you put it in the chicken broth.  The recipe originally called for bok choy (which I have been able to find at the Commissary).  However, I already had a head of napa cabbage in my fridge, and that worked just as well!  That is the fun part about recipes like this, is that there are many different ways to create the thai flavors.

It is an extremely light and healthy dish that could be a side dish or a main meal.  It is like a tangy version of wonton soup, minus the noodles.  Channeling egg drop soup, I even fried up some scrambled eggs, chopped them, and served them on top.  With or without the eggs, this dish is a winner!


  • 1 tbs coconut oil
  • 1 large shallot, fined minced
  • 2 tsp minced garlic
  • 2 tbs grated peeled fresh ginger
  • 2 cups low sodium chicken broth
  • 3 cups water
  • 6 leaves napa cabbage, julienned
  • 2 cups shredded, skinless, boneless rotisserie chicken breast
  • 1 tbs dried cilantro
  • 1/4 cup chopped fresh basil leaves
  • Juice of 1/2 lime
  • 1/4 tsp salt
  • Red Pepper flakes, to taste
  • 3-4 stalks of lemongrass


  • 1. Heat oil in large pan or dutch oven over medium/med-high heat, depending on your stove
  • 2. Add shallots, ginger, garlic, and cook for about a minute, stirring continuously
  • 3. Add chicken broth to deglaze pan
  • 4. Add lemongrass and water, bring to a boil
  • 5. Meanwhile, take half of a rotisserie chicken, remove skin, and chop
  • 6. Reduce heat, add chicken and julienned napa cabbage
  • 7. Simmer for 5-10 minutes
  • 8. Remove lemongrass, and add cilantro, basil, lime juice, red pepper, and salt
  • 9. Simmer on low for another 5 minutes
  • 10. Enjoy!