Thai Lemongrass Chicken Soup + HUGE AIP GIVEAWAY!




Authentic Thai Lemongrass Chicken Soup is my new recipe from the BRAND NEW Freezer Cooking for the AIP ebook!


This ebook contains 123 AIP + FREEZER-READY recipes from over 30 bloggers! You’ll get freezing, storing and reheating instructions for every recipe.


*  73 recipes were created specifically for this ebook – you won’t find them anywhere else!

* Chapters include: Breakfast, Appetizers, Snacks, Soups, Stew, Casseroles, Mains, Sides & Desserts (everyone’s favorite!)

* I’m even sharing recipes from The Healing Kitchen that have been adapted for freezer cooking!

*Make ahead meals for the whole family! This book would be great for busy moms, batch-cooking before baby arrives, working singles, frenzied families & those that like grab & go options!







Some of my favorite exclusive recipes from Freezer Cooking for the AIP include my Thai Lemongrass Chicken Soup which I’m sharing with you below… as well as:


Chicken & Herb Dumpling Hot Dish

recipe & photo by Jaime Hartman of Gutsy by Nature




Creamy Beef & Rice Casserole

recipe & photo by Cristina Curp of Castaway Kitchen




An AIP take on Hail Merry Snacks…

“Be Merry” Strawberry & Dark Carob Tarts

recipe and photo by Andrea Wycoff of Forest & Fauna



Orange Pork Meatballs with Red Cabbage

recipe & photo by Kristina Risola of Food & Sunshine


Garlic Balsamic Beef

recipe & photo by Laura Vein of Sweet Treats






  • $250 gift certificate to fill your freezer with gourmet frozen meals from Paleo On the Go

  • A Hot Logic Mini Deluxe with Pyrex and Car Adapter ($70 value) to heat your frozen meals anywhere

  • Curated bundles of AIP-compliant food products from ShopAIP

    • The Starter Kit ($63 value)

    • Baker’s Dream ($61 value)

    • Snack Attack ($68 value)

    • Savor the Flavor ($61 value)

  • A full free year subscription to Autoimmune Strong ($180 value)

  • Free membership to AIP Batch Cook ($47 value)

  • The Autoimmune Paleo Cookbook by Mickey Trescott ($35 value)

  • The Phoenix Helix ebook collection by Eileen Laird ($45 value)



11 reviews

Thai Lemongrass Chicken Soup

Serves 2 to 3 (easily doubled)


  • 1 13.5-ounce can coconut milk
  • 1 lemongrass stalk, chopped
  • 1 tablespoon chopped garlic
  • 2-inch piece ginger, peeled and chopped
  • 1 1/2 cups chicken broth
  • 2-inch piece dried galangal
  • 2 teaspoon fish sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1 pound chicken breast, chopped into 1/2-inch pieces
  • 8 ounces sliced mushrooms
  • 2 cups thinly sliced kale leaves
  • Lime juice, to taste
  • Ingredients for serving: Chopped cilantro



  1. Blend coconut milk, lemongrass, garlic, and ginger until smooth using a high-speed blender. Transfer to a large saucepan or stockpot along with the chicken broth, galangal, fish sauce and sea salt. pan>
  2. Bring liquid to a simmer over medium heat. Stir in the chicken, mushrooms and kale and cover with a lid. Simmer for pan>10 minutes until the chicken is cooked through and the mushrooms are tender. pan>

3. Remove from heat and stir in lime juice.pan>


Transfer soup to large glass container and refrigerate loosely covered until cool. Seal with a lid and place in the freezer for up to 3 months. pan>


  1. Allow soup to thaw overnight in the refrigerator. pan>
  2. Heat in a saucepan over medium-low heat until warm. pan>
  3. Garnish with chopped cilantro. pan>


Recipe Notes

11 comments on “Thai Lemongrass Chicken Soup + HUGE AIP GIVEAWAY!

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