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Thai Coconut Curry Soup Recipe
Classic Thai Coconut Chicken Curry Soup.
Keto and Low Carb Coconut Curry Soup
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 Recipe
Classic Thai Coconut Chicken Curry Soup.
Keto and Low Carb Coconut Curry Soup
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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