Thai Chicken Soup
Updated: Nov 20, 2022
Keto, Gluten-free, Diabetic-friendly & Vegan option
I can't get enough of this soup! It is flavorful with a slight bite of spice. The best part is that you can make it in 30 minutes or less!
If you aren't watching carbs, rice noodles are a great addition to this soup! Simply drop the noodles into the soup at the end. The soup should be hot enough to quickly cook these noodles.
I also like to add in any vegetables I have in my fridge that need to be used up. Whether it is spinach, mushrooms, cauliflower, broccoli, I am a firm believer that the more vegetables, the better. Most vegetables will not affect this overall flavor of your soup and will simply add more nutrients.
Season according to your taste! I season with salt and pepper through out the cooking process. This helps to intensify the flavors. I season the chicken, prior to cooking, the vegetables while sautéing, the soup when I add in the broth, and at the end of the process to make sure I reached my desired taste. You don't need to add a lot of salt and pepper at each step, just a sprinkle to accelerate the flavors you are adding.
PRO TIP: use the back of a spoon to quickly peel your fresh ginger. I was taught this once by a chef and it changed my life. I peel the portion I intend to use, grate it with a zester or the thin side of a cheese grater, and done. Cut off any unused exposed portion and return to the fridge or freezer to use in another dish.
Thai Chicken Soup
3 chicken breasts, cooked and shredded (omit for vegan)
2 tbsp. coconut oil
2 shallots (or onion), julienned
4 cloves garlic, minced
1 red pepper, julienned
1 tbsp. fresh ginger, minced (pro tip: use the back of a spoon to easily peel ginger!)
2 cups coleslaw mix
1 cup zucchini, julienned
1/4 cup green peas
2 cartons of soup broth (vegetable or chicken)
1 14oz can of coconut milk
2 limes, juiced
1/4 cup cilantro, chopped
salt & pepper to taste
Optional toppings: cilantro, lime wedges, avocado, green onion, rice noodles
Place coconut oil in a large soup pot over medium heat and let melt.
Once melted, add in shallot and red pepper. Sauté for 3-4 minutes, until shallots are translucent and softened. Add in garlic and ginger and cook until fragrant, stirring constantly, for about 30 seconds.
Add in the red curry paste and stir to combine. Then add in remaining vegetables and chicken.
Pour the broth into the pot. Bring it to a boil, then let simmer for 20 minutes.
Add in coconut milk, lime juice and cilantro. Check for seasoning and adjust according to taste.
Per serving (based on 12 servings)
NET CARBS: 2g
*macros can vary depending on products used.