Low Carb Chicken Coconut Soup
Indulge in the rich, exotic flavors of this Low Carb Chicken Coconut Soup, a perfect choice for a comforting yet healthy meal. Featuring tender strips of chicken breast simmered in a creamy coconut milk base, this soup is infused with bold layers of flavor, thanks to red curry paste, ginger, garlic, and lime juice. Fresh vegetables like bell peppers and mushrooms add vibrant color and texture, while fish sauce and green onions elevate the dish with savory umami notes. Ready in just 45 minutes, this easy-to-make soup is gluten-free, keto-friendly, and packed with nutrients, making it ideal for anyone following a low-carb lifestyle. Garnished with fresh cilantro for an aromatic finish, it's the ultimate bowl of warmth and nourishment you’ll crave again and again. Perfect for cozy dinners or meal prepping, this recipe promises a delightful fusion of Thai-inspired flavors in every spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb chicken breast
- 14 fl oz coconut milk
- 4 cups chicken broth
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp ginger
- 3 cloves garlic
- 1 tbsp red curry paste
- 1 medium bell pepper
- 8 oz mushrooms
- 2 stalks green onions
- 0.25 cup cilantro
- 1 tbsp avocado oil
- 0.5 tsp salt
- 0.25 tsp pepper
Instructions
Begin by slicing the chicken breast into thin strips. This will help them cook quickly and evenly.
Mince the garlic and ginger. Slice the bell pepper and mushrooms, and chop the green onions and cilantro.
In a large pot, heat the avocado oil over medium heat. Add the minced garlic, ginger, and red curry paste, and sauté for about 1-2 minutes until fragrant.
Add the chicken strips to the pot, and sauté for another 5 minutes until they are lightly browned but not fully cooked through.
Pour in the chicken broth and coconut milk. Stir in the fish sauce and lime juice, and bring the mixture to a gentle simmer.
Add the sliced bell pepper and mushrooms to the soup, and season with salt and pepper. Let the soup simmer for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
Before serving, stir in the chopped green onions and cilantro.
Taste the soup and adjust the seasoning if needed with more salt, lime juice, or fish sauce.
Ladle the soup into bowls and serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 8113 mg | 353% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 43.4 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4095 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
