Paleo Thai soup, simply packed with flavor! This coconut cabbage soup recipe is made with real ingredients, is delicious, and is paleo and vegan friendly. Plus, it keeps you warm during winter!
Last week I spoke about my love for coconut and cranberries in a soothing smoothie (for gut health). My husband (aka the kiwi) also happened to chat about rest/taking it easy. I guess you could say a little TLC is needed these days, and that is A-OKAY by me!
This week the love of soothing foods for gut health continues, along with more coconut. But let me explain why here. Hang with me, i’ll get to this Thai Coconut cabbage soup recipe soon!
You see, when the body (or at least my body) is under a certain amount of stress, digestion needs a little more support. This is usually why we back of high volume or intense training, and why we focus on getting nutrient dense foods in the system. But it can be tricky. The body responds differently to certain foods for EACH person.
For us, smoothies and soup can give you more bang for you buck. Easy on the stomach but allow you add in KEY nourishment., such as herbs and spices! Adding in herbs and spices are also a great way to significantly increase the nutritional value of your meals, plus many herbs and spices serve as digestive aids.
Hence my love affair with paleo thai soup! It’s full of good broth, you can add in extra gelatin (see here why it’s good for gut health), herbs, spices, fats (like coconut milk), etc.
For this Paleo Thai soup, the grains (like rice) are replaced with cooked cabbage slaw.
It’s soothing, nourishing, and just plain good for the soul!
Thai Coconut Cabbage Soup (Paleo)
If you are not comfortable making your own broth, then i would use Nona Lims Thai Coconut Lime Broth
- 1 tablespoon oil
- 1 3/4 cups unsweetened light coconut milk (15-ounce can)
- 1 to 2 red chiles seeds removed, sliced or diced
- 2 tablespoons chopped cilantro
- 1/2 tablespoons lime juice
- 1/2 tsp minced garlic
- 1/4 tsp turmeric or curry blend powder
- dash of sea salt and black pepper
- 1 quart organic broth or vegetable stock
- lemon grass - I tried using 1tbsp of ground lemon grass paste, but you can also use 2-3 stalks of fresh lemon grass (mash the ends)
- 1-inch piece peeled fresh ginger or 1 tsp ground ginger
- 1 cup cabbage or broccoli slaw
- Optional add ins: shrimp, chicken, tofu, etc., sirirachi, dried basil
- First, sauté your cabbage slaw in oil, lime, garlic, and pepper. Set aside. (be sure not to cook all the way)
- Next, in a large pot, bring to boil your herbs, spices, and broth. Let is simmer about 10 minutes then add in your cabbage and simmer another 5 minutes.
- Next add in your coconut milk and another protein you want to add if desired.
- Mix in the your peppers (chiles) and cilantro and serve with sirirachi on top.
- Note --> don't like cilantro? Try using sweet basil instead
Recipe by Lindsay at Cotter Crunch
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For those of you who prefer to buy your broths, I highly recommend using Nona Lims broths! I used their miso pho and their thai curry lime in similar ways! The best!
Now let’s get get cooking! Your gut will thank you.
What are your favorite type of vegetables to use in thai soup?
Since we are on the topic of NOURISHMENT, check out my friend Laura (mommyrunfaster) RESET program going on next month! A 21 day challenge to really RESET your health and focus on whole foods! She’s offering 10$ off the program to Cotter Crunch readers with the code COTTER! If you want to hear about last year’s program and success stories, go here!