fbpx
Menu Close
Keto Thai Chicken Soup

Keto Thai Chicken Soup

Yields6 ServingsPrep Time10 minsCook Time38 minsTotal Time48 minsCategory
A wholesome keto winter soup punched with so much flavour and zing!

Ingredients

 2 tbsp Virgin Coconut Oil
 1 Leek, Sliced into Thin Rounds
 2 tbsp Freshly Grated Ginger
 ½ tsp Fresh Garlic, Diced
 1 tbsp Thai Red Curry Paste (Try To Use One Without Vegetable Oil)
 ¼ Cucumber, Sliced into Rounds and Halved
 1 Red Pepper, Seeds Removed, and Diced into Small Cubes
 1 tbsp Fish Sauce
 1 tbsp Fresh Lime Juice
 1 Tin of Coconut Cream (Not Milk)
 250 g Free Range and Hormone Free, Deboned Skinless Chicken Thighs, Cubed
 8 Large Shrimps, Peeled and Deveined
 180 g Button Mushrooms
 1 tbsp Soy Sauce
 2 tbsp Fresh Coriander Leaves
 ¼ tsp Stevia
 3 tbsp Chopped, Fresh Chives

Instructions

1

In a medium sized pot, heat the coconut oil over low heat.

2

Add the leeks, cucumber, red pepper, ginger, garlic, harissa and red curry paste and cook on a medium heat for about 5 minutes. Stir often until the contents are soft.

3

Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes.

4

Add the coconut cream, chicken, shrimp, and mushrooms. Simmer for about 8 to 10 minutes or until the chicken pieces and shrimp are almost cooked.

5

Add the soy sauce, stevia, fish sauce, and lime juice. Cook for a further 3 minutes. Taste and then adjust the flavour by adding additional soy sauce, fish sauce or lime juice as desired.

6

Ladle the soup into pre heated serving bowls and garnish with coriander leaves and chopped chives prior to serving.

Before You Leave...

Try WHOOP - the Best Wellness Tracker in South Africa...

WHOOP Tracks Sleep, Stress, Strain, Recovery, and Health data, and offers personalised coaching. 

WHOOP Bands purchased direct from Made To Thrive include a 30 minute video consult to help you understand the data.

Sign up for our newsletter

and discover how you were Made To Thrive