Spicy Cashew Chicken Soup (Paleo) Recipe

Name: Spicy Cashew Chicken Soup (Paleo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1/2 tablespoon sesame oil; 1/2 yellow onions or 3 shallots, thinly sliced; 4 garlic cloves, minced; 1/2 inch piece ginger, peeled and grated (or more, depending on how much you like ginger); 1/4 teaspoon red pepper flakes; 2 cups white mushrooms, sliced; 2 cooked chicken breasts, shredded; 4 cups chicken stock; 1 zucchini, peeled and julienned into long noodle like strands; 2 bunches baby bok choy (about 3 cups) or 2 bunches kale, cut into thin strips (about 3 cups); 1/2 cup smooth cashew butter; 1 cup hot water; garnish; chopped cashews and red pepper flakes

Servings: persons

1 1/2 tablespoons olive oil
1/2 tablespoon sesame oil
1/2 yellow onions or 3 shallots, thinly sliced
4 garlic cloves, minced
1/2 inch piece ginger, peeled and grated (or more, depending on how much you like ginger)
1/4 teaspoon red pepper flakes
2 cups white mushrooms, sliced
2 cooked chicken breasts, shredded
4 cups chicken stock
1 zucchini, peeled and julienned into long noodle like strands
2 bunches baby bok choy (about 3 cups) or 2 bunches kale, cut into thin strips (about 3 cups)
1/2 cup smooth cashew butter
1 cup hot water
garnish
chopped cashews and red pepper flakes

1
- Over medium heat in a soup pot, heat the olive oil and sesame oil.
2
- Once oil is hot, add the onion, garlic, ginger, red pepper flakes, and mushrooms. You made need a bit more oil, add if necessary.
3
- Cook until onions are soft and mushrooms cook down and get some color (5-10 mins).
4
- Add in the cooked, shredded chicken. Cook until chicken gets heated through (5 mins).
5
- Add in 4 cups of stock and bring to a boil.
6
- Once boiling, add zucchini and bok choy or kale. Let this come up to a boil, then turn the heat down to simmer.
7
- Let the mixture simmer for about 15 minutes or until the veggies are tender.
8
- In a seperate bowl, mix 1 cup of hot water with the cashew butter and add that mixture to your soup. Make sure you mix the cashew butter and water very well before adding to the pot to ensure all the cashew butter makes it into the soup.
9
- Serve and garnish with chopped cashews and red pepper flakes.
10
If you want more liquid to your soup, feel free to add more water or stock to your liking.

967

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1/2 tablespoon sesame oil, 1/2 yellow onions or 3 shallots, thinly sliced, 4 garlic cloves, minced, and more.

Yes, Spicy Cashew Chicken Soup (Paleo) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Cashew Chicken Soup (Paleo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions