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–+ servings

Keto/Paleo Thai Red Curry Soup

(Grain-free, Low-Carb, Dairy-Free, Vegan Option)
Serves 4-6  
A delicious, warming comfort dish that hits all of the same flavor notes as your favorite thai takeout!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: dinner, lunch, Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons coconut oil
  • 3 cloves garlic crushed
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons thai red curry paste
  • 4 cups organic chicken broth or vegetable broth
  • 1, 5 oz. can of bamboo shoots I prefer this brand
  • 1, 13 oz. can organic coconut milk
  • 1 teaspoon coconut aminos
  • 2 teaspoons sriracha I like the Trader Joe's brand
  • 1 tablespoon brown sugar or sugar substitute
  • Juice of one lime
  • 1 lb chicken cooked and shredded

Method
 

  1. In a medium-large pot, heat coconut oil over medium-high heat.
  2. Add ginger and garlic and saute until fragrant. Be careful not to burn garlic.
  3. Add curry paste to the pot and fry with the ginger and garlic for another minute or so. You may need to reduce the heat here to not burn the garlic.
  4. Add stock and bring soup to a boil for 2-3 minutes.
  5. Bring heat down to medium, then add coconut aminos, sriracha, brown sugar, and lime. Simmer for 3 minutes.
  6. Add coconut milk and cook for an additional 5 minutes. This is when you want to taste the soup to see if it needs anything added.
  7. Add cooked shredded chicken and bamboo shoots and cook for an additional 2 minutes.
  8. Serve with lime wedges, red onion slices, sriracha, and cilantro (optional).

Notes

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