Red Curry Chicken Soup
Tender chicken simmered in a fragrant coconut red curry broth with low-carb vegetables for a rich, warming soup.
Ingredients
For the Soup:
2 Tbsp butter, beef tallow, or coconut oil
1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 Tbsp red curry paste (no sugar added)
1 can (14 oz) full-fat coconut milk
4 cups chicken broth (unsalted)
1 small onion, sliced thin
1 red bell pepper, sliced
1 cup zucchini, cut into half-moons
1 cup mushrooms, sliced
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 Tbsp fish sauce
1 Tbsp lime juice
Salt and black pepper, to taste
Optional Garnish:
Fresh cilantro or Thai basil leaves
Lime wedges
Thinly sliced chili peppers (for heat)
Macronutrients
(per serving, makes 4)
Protein: 32g
Fat: 36g
Carbs: 8g
Preparation
In a large pot or Dutch oven, heat butter, tallow, or coconut oil over medium-high. Add chicken and sear 4–5 minutes until lightly browned (does not need to be fully cooked). Remove and set aside.
In the same pot, add curry paste, garlic, and ginger. Cook 1–2 minutes until fragrant. Stir in coconut milk and chicken broth, whisking until smooth.
Add onion, bell pepper, zucchini, mushrooms, and fish sauce. Return chicken to the pot. Simmer 20 minutes on medium heat until chicken is tender and soup slightly thickens.
Stir in lime juice and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with cilantro, Thai basil, lime wedges, or extra chili slices.
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