Thai Inspired Paleo Broccoli Chicken Freezer Soup

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From the Maynards – Before Ezra was born we had a whirlwind of activity to get the apartment we were staying in ready for the birth and for hosting family. Kevin spent a couple days locked in the kitchen whipping together freezer meals. This is a fairly simple healthy soup that freezes well and packs a whallop of flavor.


  • 1 tablespoon Coconut Oil
  • ¾ tablespoons dice Shallot
  • 2 tablespoons chop Cilantro, Fresh
  • 4 cups Chicken Broth/Stock
  • 28 fluid ounces Coconut Milk, Canned
  • 1 tablespoon Honey Mustard
  • 1 ¼ cups sliced Mushrooms
  • 1 ¾ cups diced Broccoli
  • 3 cooked and shredded Chicken, Boneless Breasts
  • 3 teaspoons Red Curry Paste
  • 3 tablespoons juice Lime
  • 3 tablespoons Fish Sauce
  • 2 Gallon size freezer bags


  1. In a large saucepan over medium heat, heat coconut oil.
  2. Add shallots and cilantro to pan and cook until shallots are translucent and softened.
  3. Turn heat to medium high. Add in chicken stock, coconut milk and honey. Bring to a simmer.
  4. Once broth reaches a simmer, strain into a clean saucepan, discarding the shallots and cilantro.
  5. Return broth to a simmer over medium high heat, and add in mushrooms and broccoli florets.
  6. Cook until broccoli becomes tender.
  7. Stir in chicken, curry paste, lime juice and fish sauce into soup.
  8. Allow to cool.
  9. Divide equally between two gallon size freezer bags and put into freezer.

Serving Day

Remove from bag and reheat in a pot or in the microwave.

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