Coconut-Cauliflower Soup with Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy, nourishing soup made without dairy, featuring tender chicken and cauliflower. This Asian-inspired paleo recipe, ready in about 35 minutes, pairs chicken thighs, cauliflower, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 1 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Simmer 4 oz chicken thighs in 1 cup water over medium heat for 15 minutes until cooked through. Remove chicken, shred, and set aside.
  2. Step 2: While chicken cooks, pulse 1 cup cauliflower florets with 1 minced garlic clove and 1/4 tsp grated ginger in a blender until smooth.
  3. Step 3: Return cauliflower mixture to pot, add 1/4 cup coconut milk, and simmer 5 minutes until thickened.
  4. Step 4: Stir in shredded chicken and heat through. Season with salt to taste.

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