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Paleo Coconut Seafood Soup

This Thai-inspired Coconut Seafood Soup is the ultimate way to enjoy a comforting, fragrant, and nourishing bowl of goodness. Made with creamy coconut milk, fresh seafood, and a warming touch of chilli, this Paleo-friendly recipe is perfect for anyone seeking a quick, flavour-packed meal that’s also rich in nutrients. Whether you’re planning a dinner party or simply want something special on a weeknight, this soup ticks all the boxes.

One of the best things about this recipe is its flexibility. While it’s delicious as written, you can adjust the spice level, seafood mix, or even add in extra vegetables depending on what you have in your fridge or what’s in season. The fragrant base, built from lemongrass, garlic, ginger, and chilli, is what gives this dish its signature Thai flair.

coconut seafood soup fish paleo recipe diet
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5 from 1 vote

Recipe: coconut seafood soup

Discover this Thai-inspired coconut seafood soup recipe. Quick, easy, and packed with flavour, it's a perfect paleo meal. Try it today!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soups
Cuisine: Paleo, Thai
Keyword: Coconut Seafood Soup, Easy Seafood Soup, Paleo Soup, Thai Seafood Soup
Servings: 4 Serves
Calories: 200kcal
Cost: $20

Equipment

  • Medium saucepan
  • Blender (optional)

Ingredients

  • 250 g Halibut or other white fish fillets, de-boned and roughly shopped
  • 750 ml water
  • 1 can coconut milk see my guide to selecting a good one
  • 1 brown onion diced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons fresh lemon grass chopped
  • 1 fresh chilli deseeded and chopped finely
  • Juice of 1 lime
  • Half a small Chinese cabbage shredded
  • 3 tablespoons fresh coriander chopped

Instructions

  • Combine Ingredients: In a medium saucepan, combine the fish fillets, water, coconut milk, onion, ginger, lemongrass, chilli, and lime juice.
  • Bring to Boil: Bring the mixture to a boil over medium heat, then reduce to a simmer.
  • Simmer: Stir occasionally and continue to simmer for 10-15 minutes, ensuring the fish is cooked through and the flavours are well combined.
  • Blend (Optional): Depending on your preferred texture, remove the soup from the heat and blitz in a blender until smooth.
  • Serve: Add the shredded Chinese cabbage and fresh coriander just before serving. Enjoy!

Why Coconut Seafood Soup is a Paleo Favourite

Following a Paleo lifestyle means focusing on nutrient-dense, whole foods that support your health. This soup delivers on every front. Coconut milk provides healthy fats and adds a luscious, creamy texture without needing any dairy. Seafood is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and selenium.

The combination of herbs and spices such as fresh coriander, lime, ginger, and chilli not only adds complex flavour but also boosts the immune system and aids digestion. It’s no surprise this soup has become a firm favourite in many Paleo households.

Tips for Choosing the Best Seafood

When making this soup, choosing fresh, high-quality seafood makes all the difference. Aim to source sustainably caught fish and shellfish where possible. Prawns, scallops, calamari, and firm white fish such as snapper or barramundi all work beautifully. If you’re short on time, frozen seafood can also be a good option—just make sure it’s fully thawed and drained before cooking.

You might also consider buying a seafood marinara mix for convenience. Look for one that doesn’t contain any added fillers or preservatives.

Customising the Flavour Profile

This dish can be tailored to suit your individual palate. If you love spice, leave the seeds in the chilli or add an extra one. For a milder version, use just half a chilli or swap it for a dash of chilli flakes. You could also add extra garlic or ginger if you like a bolder, more aromatic soup base.

To make it even more filling, consider adding sliced mushrooms, julienned carrots, or baby spinach just before serving. These additions complement the flavours well and bring extra nutrients to the dish.

Perfect Pairings

While this soup is satisfying on its own, it can also be served as a starter or part of a larger meal. Try pairing it with a crisp Thai-style salad or grilled skewers of lemongrass chicken or herbed pork. A wedge of lime on the side never goes astray and enhances the fresh flavours.

If you're serving the soup as a main, a side of steamed Asian greens with garlic and a drizzle of sesame oil makes an excellent addition. Keep it Paleo by skipping the rice or noodles, and lean into the wholesome simplicity of the ingredients.

Make-Ahead and Freezing Options

Although best served fresh, this soup can be made ahead of time if necessary. Simply prepare the soup base up to the point before adding the seafood. Store it in an airtight container in the fridge for up to two days. When ready to serve, reheat the base and add your seafood just before serving to keep it tender and perfectly cooked.

Storage Tips:

Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time. Use freezer-safe containers or silicone pouches for easy portioning. When reheating, bring the soup to a gentle simmer on the stovetop rather than microwaving to prevent the seafood from becoming rubbery.

Health Benefits of the Ingredients

  • Coconut Milk: Provides healthy fats (MCTs) that support metabolism and brain function.
  • Ginger and Garlic: Known for their anti-inflammatory and immune-boosting properties.
  • Chilli: Contains capsaicin, which can enhance metabolism and provide natural pain relief.
  • Seafood: A rich source of lean protein, B vitamins, and omega-3 fatty acids.
  • Lime Juice: Adds brightness and is rich in vitamin C to support immune health.

Frequently Asked Questions

Can I use chicken or another protein instead of seafood?

Absolutely. While seafood gives this soup its signature flavour, chicken or even tofu (if you tolerate it) can be used. Just adjust the cooking time to ensure the protein is fully cooked through.

Is this soup spicy?

It can be, but you’re in control of the heat. Start with a small amount of chilli and adjust to your taste. Remember, you can always add more, but you can’t take it away.

What can I do if I don't have fresh herbs?

Fresh herbs do offer the best flavour, but if you only have dried, use smaller quantities. For example, use a teaspoon of dried coriander or basil in place of a tablespoon of fresh.

Can I add noodles?

If you follow a strict Paleo diet, traditional noodles are out. However, spiralised zucchini or kelp noodles can be added for a similar experience without breaking the rules.

Final Thoughts

This Thai-inspired Coconut Seafood Soup brings a vibrant, warming touch to your table. It’s quick to prepare, incredibly satisfying, and adaptable for many dietary preferences. Whether you're cooking for yourself or entertaining guests, it’s a dish that always delivers in both taste and nourishment.

If you’ve made this recipe, I’d love to hear how it turned out. Leave a comment below with your feedback, any creative additions, or questions. Don’t forget to share the recipe with fellow Paleo food lovers!

coconut seafood soup fish paleo recipe diet

Crispy Paleo Chicken Schnitzel Recipe

Chicken Schnitzel is pretty much the national dish of Australia (perhaps after pie?), which is funny, because if you ask for chicken schnitzel in the UK people think you’ve come straight from the 1970s.

The only problem with chicken schnitzel is the ingredients. This is what’s in a fairly standard one I saw in the supermarket:

Chicken (52%), Water, Buckwheat Flour, Wheat Flour, Thickener (1404, 415, 1442), Salt, Dehydrated Vegetables (Onion, Garlic), Herbs (Parsley, Rosemary, Thyme, Sage), Spices (Pepper), Wheat Gluten, Yeast, Egg Albumen, Sugar, Colours (150a, 100, 160c, 160b), Dextrose (Tapioca, Maize), Mineral Salts (450, 500), Canola Oil, Cottonseed Oil, Soy Protein, Thickener (1404), Yeast, Vinegar, Iodised Salt, Soy Flour, Emulsifiers (411, 481, 472E), Vitamin (Thiamin, Folate), Vegetable Gum (412), Hydrolysed Vegetable Protein, Wheat Cereal, Flavour Enhancer (635)

Quite alarming when the chicken element in your chicken is barely 50%, don’t you think? Also, “chicken” doesn’t really tell you too much. If it doesn’t say free-range or organic, we can assume it’s probably not the type of poultry you'd actively choose. So you know what this means? Yes – it means a Paleo chicken schnitzel recipe is absolutely called for!

Print Recipe
5 from 1 vote

Recipe: Paleo Chicken Schnitzel

This Paleo Chicken Schnitzel is a healthy twist on the classic Australian dish. Made with free-range chicken and Paleo-friendly ingredients, it’s perfect for a nutritious and satisfying meal. Serve it with a fresh salad or your favourite Paleo sides.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Australian
Keyword: Gluten-Free Schnitzel, Healthy Chicken Schnitzel, Paleo Chicken Schnitzel
Servings: 2
Calories: 400kcal
Cost: 20

Equipment

  • Baking Tray
  • Rolling pin or meat tenderiser
  • Mixing bowls

Ingredients

  • 2 chicken breasts free-range
  • 1 cup tapioca flour
  • 1 egg beaten
  • 1 cup almond meal
  • ½ cup coconut flour
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ¾ teaspoon paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin

Instructions

  • Preheat the Oven: First, preheat your oven to 230°C (450°F) if you’re going to oven bake rather than fry.
  • Prepare the Chicken: Next, slice the chicken in half width-ways, creating two thin pieces. Then, pound with a rolling pin (or, if you have a better equipped kitchen than me, a meat tenderiser) until it’s super thin. If you don’t want raw chicken flying around your kitchen, you can wrap it in cling film for this step. You can keep the pieces whole for proper schnitzels, or slice into strips like I did.
  • Set Up the Breading Station: Then, put the tapioca flour (or you can use arrowroot flour if you don’t have tapioca) in a bowl, and the beaten egg in a separate bowl. Tip: fill up the tapioca bowl as you use it to avoid waste.
  • Mix the Crumb Mixture: In another bowl, mix together the almond meal, coconut flour, seasoning, and herbs/spices. I tend to do this in small batches too, to avoid being left with an eggy mess of excess crumb mixture I’ll have to throw away.
  • Bread the Chicken: Now for the fun part. Dip the chicken pieces in each bowl, turn by turn: start with the tapioca layer, then the egg layer, and end with the crumb mixture. Maybe it’s just me, but I find this turns into a huge mess, so small batches of the dry bowls will help here.
  • Cooking Options:
    Oven Baking: If you’re oven baking, arrange the breaded chicken pieces on a baking tray and cook for about 20 minutes. I always cut into the chicken in a couple of the thickest places to ensure there are no pink bits left.
    Frying: Finally, if you’re going to fry, cook the chicken pieces in a hot pan with some coconut oil for about 8-10 minutes, turning them a couple of times to ensure even cooking.

Delicious Paleo Chicken Schnitzel: A Healthy Australian Classic

Why Go Paleo with Your Schnitzel?

The traditional supermarket schnitzel is full of additives, low-quality meat, and unhealthy oils. Paleo, by contrast, prioritises whole foods. By making your schnitzel from scratch, you control every ingredient: from the quality of your chicken to the type of oil you use. It’s a simple switch that aligns perfectly with a clean eating lifestyle, and you won’t have to sacrifice flavour to do it.

What Makes This Recipe Different?

This Paleo Chicken Schnitzel stands out because it uses real ingredients that are not only healthier but also add more flavour and texture. Instead of breadcrumbs, a combination of almond meal and coconut flour creates a golden, crunchy crust. These Paleo-friendly flours provide healthy fats and are naturally gluten-free, making this recipe ideal for anyone avoiding grains or processed ingredients.

The result? A schnitzel that’s crisp on the outside, juicy on the inside, and free from questionable supermarket additives.

Choosing the Right Chicken

Start with high-quality chicken breasts. Look for free-range or organic chicken if possible. Not only is it a more ethical choice, but it also delivers a better texture and flavour. You can butterfly the breast for an even cook and a more traditional schnitzel shape, or cut into smaller medallions if serving kids or using for meal prep.

Cooking Methods: Oven or Pan?

One of the best things about this Paleo schnitzel is that it’s just as versatile in cooking method as the original. Prefer a crispier, pub-style result? Fry it gently in coconut oil or ghee for that golden crunch. Want something lighter and less hands-on? Oven baking works brilliantly, especially when making a large batch. Simply brush the schnitzels with olive oil before baking for a deliciously crisp result.

Serving Suggestions

This dish is highly adaptable and suits almost any side. Here are a few Paleo-friendly combinations:

  • With salad: A fresh rocket, tomato, and avocado salad with a lemon vinaigrette pairs beautifully.
  • With roasted vegetables: Think roasted sweet potato wedges, zucchini, or carrot batons.
  • With cauliflower mash or rice: For a hearty comfort meal without the carbs.
  • Parmigiana style: Top with a Paleo tomato sauce and a sprinkle of cashew cheese or nutritional yeast for a schnitzel-parmi hybrid.

Meal Prep Friendly

These schnitzels freeze and reheat well, making them ideal for meal prep. Once cooked, allow them to cool completely, then wrap individually and freeze. To reheat, pop into a preheated oven or air fryer. They’ll maintain that delicious crunch and taste just as good as freshly made.

Tips for the Perfect Paleo Schnitzel

  • Use a meat mallet: Flatten the chicken evenly for quicker, more even cooking.
  • Don’t skip the egg wash: It helps the almond and coconut coating stick firmly to the meat.
  • Rest before cooking: Let the coated schnitzels rest for 10 minutes before frying or baking to help the coating set.
  • Use a non-stick surface: Whether baking or frying, using a non-stick pan or parchment-lined tray will help maintain the coating.

Nutrition Benefits

This schnitzel is not just tasty – it’s packed with nutrients. Chicken breast is a lean source of protein that supports muscle repair and immune function. Almond meal contributes healthy fats, vitamin E, and fibre. Coconut flour adds a touch of natural sweetness along with iron and potassium. Combined, these ingredients make for a satisfying, energy-sustaining meal.

What to Avoid in Pre-Packaged Schnitzels

As we saw above, commercial schnitzels often contain:

  • Artificial thickeners and emulsifiers: These may affect digestion and are unnecessary in home cooking.
  • Soy, wheat, and gluten: These are often added as fillers and are not suitable for a Paleo lifestyle.
  • Low meat content: With chicken sometimes making up just over 50%, the rest is water, starch, and filler.
  • Vegetable oils: Often used to pre-cook or fry schnitzels, these are highly processed and can lead to inflammation.

By making it yourself, you skip all of that and enjoy real food instead.

Making It Kid-Friendly

This recipe is also a hit with children. The familiar texture and taste of schnitzel mean it's an easy win for even fussy eaters. Try cutting the chicken into strips before coating and cooking – they’ll resemble Paleo chicken tenders and make for a great lunchbox or quick weeknight meal.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan or air fryer to restore crispness. If freezing, wrap the schnitzels individually to avoid them sticking together. Always label with the date so you know when you made them!

Final Thoughts

Making your own Paleo Chicken Schnitzel allows you to reclaim a beloved Australian classic with real, nourishing ingredients. No preservatives, no fillers – just wholesome goodness and bold flavours. Once you try this version, you might never go back to the supermarket alternative again.

Whether you’re serving it fresh with salad, transforming it into a schnitzel parmi, or freezing a batch for busy nights, this recipe proves that comfort food and healthy eating can absolutely go hand in hand.

I hope you enjoy this Paleo Chicken Schnitzel recipe. For more delicious and healthy recipes, be sure to explore my blog and follow along to see what I post next week. I'd love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking!

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Cardamom Coconut Roasted Vegetables

I love filling my plate with a big pile of roasted veggies for dinner. Make them the star of the show, with a side of animal protein and whatever greens I have lying around. We eat roasted vegetables at least four times per week, so I have to keep coming up with ways to make them interesting. This recipe is definitely one of my favourites – I love the delicate warmth of the cardamom and how it works so well with the crispy, slightly sweet coconut.

Recipe paleo Cardamom and Coconut Roasted Vegetables
Print Recipe
5 from 1 vote

Recipe: Cardamom and Coconut Roasted Vegetables

These Cardamom and Coconut Roasted Vegetables are a delightful side dish, combining the warmth of cardamom with the sweetness of coconut. Perfect for a nutritious and flavourful Paleo-friendly meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish, Sides
Cuisine: Paleo, vegetarian
Keyword: Cardamom Coconut Roasted Vegetables, Paleo Sides, Roasted Vegetables
Servings: 4
Calories: 150kcal
Cost: 12

Equipment

  • Roasting tin
  • Large Bowl

Ingredients

  • 2 Parsnips Medium
  • 1 Swede Medium
  • 3 Jerusalem artichokes
  • 2 tbsp Coconut oil melted
  • 1 tsp Honey melted
  • 1 tsp Ground cardamom
  • 1/2 cup Coconut Unsweetened desiccated
  • Salt and Pepper

Instructions

  • First, preheat the oven to 180°C / 350°F. Peel and dice the vegetables before scattering them in a large roasting tin.
  • Next, combine the melted coconut oil and honey. Drizzle half of this mixture over the vegetables, setting the other half to one side. Season the vegetables with the cardamom and a generous amount of salt and pepper. Place the tin on the top shelf of the oven and roast for 30 minutes, tossing at least once during this time.
  • Remove the vegetables from the oven and turn the temperature up to 200°C / 400°F. Coat the vegetables in the remaining coconut oil and honey mixture. Then, scatter the desiccated coconut over the vegetables, ensuring they are evenly coated.
  • Return the tin to the oven and roast for a further 10 minutes, until the vegetables are golden and crisp.

Using some of my favourite veggies for roasting, such as parsnips, swede, and Jerusalem artichokes, this dish is versatile and can be adapted to whatever vegetables you have available. The combination of cardamom and coconut provides a unique and delightful flavour profile that elevates simple roasted vegetables to a new level.

Roasted vegetables are not only nutritious but also incredibly satisfying. This recipe is perfect for those looking to add a delicious and healthy side dish to their meals. The cardamom adds a subtle warmth, while the coconut brings a hint of sweetness and a delightful crispiness.

Recipe paleo Cardamom and Coconut Roasted Vegetables

Creating these roasted vegetables allows you to enjoy a rich and satisfying side dish that aligns with your Paleo lifestyle. The combination of cardamom and coconut provides a delightful texture and flavour that will make your meals special. These roasted vegetables are perfect for those looking to maintain a grain-free and dairy-free diet while still enjoying a delicious side dish.

Moreover, these Cardamom and Coconut Roasted Vegetables are not only delicious but also versatile. You can use any combination of vegetables to suit your taste or what you have available. They make an excellent side dish for both kids and adults, ensuring everyone can enjoy a nutritious addition to their meal.

For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Cardamom and Coconut Roasted Vegetables in the comments below. Happy cooking!

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