Creamy Keto Thai Chicken Soup
This creamy keto Thai chicken soup has just 4g net carbs in each serving. Rich coconut broth with curry and garlic, it's undeniably good!
Servings 6 people
Calories 340kcal
Equipment
- Saucepan
- Skillet
Ingredients
- 1 lb Chicken Breast Boneless, Skinless, cut into pieces
- 2 tbsp Butter
- 1/2 medium Onion chopped
- 2 tsp Garlic minced
- 2 tsp Thai Red Curry Paste
- 1 Lime juiced
- 1 tbsp Swerve Brown Sugar Substitute
- 1 tsp Ginger Paste
- 4 cups Chicken Broth
- 1 can Coconut Milk
- 1 tsp Fish Sauce
- 4 cups Spinach raw
Garnish
- Chopped Peanuts
- Diced Red Bell Pepper
- Fresh Parsley
Instructions
- Melt the butter in a saucepan over medium high heat.
- Add the chicken, season with salt to taste, and saute until cooked through. Remove and set aside.
- Reduce the heat to medium, and add the onion to the skillet. Saute until softened.
- Mix in the garlic and saute for 30 seconds.
- Add in the red curry paste, brown sugar, juice from one lime, ginger paste and fish sauce. Stir to combine.
- Pour in the chicken broth and coconut milk.
- Bring to a boil, and simmer covered for 20 minutes.
- Stir the spinach into the pot and cook until wilted.
- Return the chicken to the pot and simmer for another 5 minutes before serving.
- Garnish with chopped peanuts, diced red bell pepper and chopped parsley before serving.
Notes
Calories: 345
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.