Thai Coconut Curry Soup

Classic Thai Coconut Chicken Curry Soup.

Thai Coconut Curry Soup

Keto and Low Carb

Prep Time:

Cook Time:

5 minutes

25 minutes

Calories

Servings

223kcal

6

12 oz. Chicken Breast, shredded

INGREDIENTS

12 oz. Chicken Breast, shredded

12 oz. Chicken Breast, shredded

INSTRUCTIONS

1. Prepare chicken by shredding cooked chicken breast.

2. Take the piece of lemongrass and hit it a few times with back of your knife. this will release the flavor into the soup.

3. In a large pot, add butter, oil and saute mushrooms and red pepper for a few minutes on medium heat. Add the ginger and garlic, saute for 20 seconds, then stir in the curry paste and allow to toast for 10 seconds.

4. Deglaze the pan with the chicken stock. Add the coconut milk, chicken, lime juice/zest, fish sauce, lemongrass and scallions.

5. Simmer for 15 minutes, uncovered. Option: Add zucchini and allow to cook 5 minutes or until tender. Discard the lemongrass, garnish with fresh cilantro and serve with a squeeze of lime. If you like it a little spicy - add 1 tbsp. red curry. The soup will have tremendous flavor.
Serve as a soup or pour over a bed of rice

Thai Coconut Curry Soup

Classic Thai Coconut Chicken Curry Soup.

Thai Coconut Curry Soup

Keto and Low Carb

Cook Time:

25 minutes

Prep Time:

5 minutes

Servings

6

Calories

223kcal

12 oz. Chicken Breast, shredded

INGREDIENTS

6 c. Chicken Stock

5 oz. Shiitake Mushrooms sliced

13.5 oz. can NV Organic Coconut Milk, unsweetened

1/2 c. Red Peppers sliced into strips

1 tbsp. Fish Sauce

2" piece Lemongrass

2 tbsp. Red Curry Paste

1 tbsp. Scallions thinly sliced

2 tsp. Ginger, grated

1 clove - Garlic, minced

Zest and juice of 1 lime

1 tbsp. Fresh Cilantro

1 tbsp. Butter

Keto Friendly Mild Flavored Oil

INSTRUCTIONS

1. Prepare chicken by shredding cooked chicken breast.

2. Take the piece of lemongrass and hit it a few times with back of your knife. this will release the flavor into the soup.

3. In a large pot, add butter, oil and saute mushrooms and red pepper for a few minutes on medium heat. Add the ginger and garlic, saute for 20 seconds, then stir in the curry paste and allow to toast for 10 seconds.

4. Deglaze the pan with the chicken stock. Add the coconut milk, chicken, lime juice/zest, fish sauce, lemongrass and scallions.

5. Simmer for 15 minutes, uncovered. Option: Add zucchini and allow to cook 5 minutes or until tender. Discard the lemongrass, garnish with fresh cilantro and serve with a squeeze of lime. If you like it a little spicy - add 1 tbsp. red curry. The soup will have tremendous flavor.
Serve as a soup or pour over a bed of rice

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