Thai Curry Soup (Whole30, Paleo, Low-Carb)

Name: Thai Curry Soup (Whole30, Paleo, Low-Carb)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 1 ½ lb Chicken Breast (1.5 pound chicken breast, diced); ½ piece Red Onion (½ large red onion, diced); 1 piece Red Bell Pepper (1 red bell pepper, diced); 1 tbsp Ginger (1 tbsp minced ginger); 5 cloves Garlic (5 cloves garlic, minced); 2 tbsp Fish Sauce (2 tbsp fish sauce); 2 tbsp Coconut Aminos (2 tbsp coconut aminos); 4 tbsp Thai Red Curry Paste (4 tbsp red curry paste); 2 pieces Kaffir Lime Leaf (2 makrut lime leaves); 1 tsp Table Salt (1 tsp salt (plus more to taste)); 1 oz Coconut Milk (1 – 15oz can of full-fat coconut milk — up to 15); 4 cup Chicken Broth (4 cups chicken broth); ¼ cup Lime (1/4 cup lime juice); 4 pieces Zucchini (4 zucchini spiralized into noodles, for serving); 0 pieces Scallion (Green onion, for garnish); 0 pieces Cilantro (Cilantro, for garnish)

Thai Curry Soup (Whole30, Paleo, Low-Carb) - Main Dish (Thai)

40 minThai

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Chicken Breast1 ½ lb · 1.5 pound chicken breast, diced
Red Onion½ piece · ½ large red onion, diced
Red Bell Pepper1 piece · 1 red bell pepper, diced
Ginger1 tbsp · 1 tbsp minced ginger
Garlic5 cloves · 5 cloves garlic, minced
Fish Sauce2 tbsp · 2 tbsp fish sauce
Coconut Aminos2 tbsp · 2 tbsp coconut aminos
Thai Red Curry Paste4 tbsp · 4 tbsp red curry paste
Kaffir Lime Leaf2 pieces · 2 makrut lime leaves
Table Salt1 tsp · 1 tsp salt (plus more to taste)
Coconut Milk1 oz · 1 – 15oz can of full-fat coconut milk — up to 15
Chicken Broth4 cup · 4 cups chicken broth
Lime¼ cup · 1/4 cup lime juice
Zucchini4 pieces · 4 zucchini spiralized into noodles, for serving
Scallion0 pieces · Green onion, for garnish
Cilantro0 pieces · Cilantro, for garnish

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Steps

1Heat a large pot over medium-high heat. Once hot add in ½ tbsp of coconut or avocado oil and then add the ginger, garlic, red onion, red bell pepper, and lime leaves to the pot. Season with salt while they cook. Cook for 3-4 minutes until the veggies start to become slightly tender.
2Add the red curry paste and diced chicken breast and stir until well combined.
3Add the chicken chicken broth, coconut milk, lime juice, fish sauce, and coconut aminos to the pot. Let the soup come to a boil and then reduce the heat to a simmer. Let the soup simmer for 30 minutes or until the chicken is cooked through. Give it a taste and add more salt or fish sauce if you want the soup to be a bit saltier.
4Serve the soup over fresh zucchini noodles. To do this, place the desired amount of zucchini noodles in a bowl and ladle the hot soup over top. Finish the soup off with more fresh lime juice, green onion, and cilantro. Enjoy!