Coconut Curry Chicken Soup

Chicken soup flavoured with coconut and curry makes this Thai recipe a favourite. Snow peas, tomato and chicken breast give this soup flavour, texture and a wealth of nutrients.

Print Recipe

Coconut Curry Chicken Soup

Course

Dinner, Lunch, Soup

Cuisine

Low Carb

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1 Tbsp coconut oil
• 1 clove garlic chopped
• 1 shallot small, thinly sliced
• 250-300 grams chicken breast, boneless/skinless, thinly sliced
• 250 grams snow peas stems trimmed
• 1 can coconut milk light
• 1 tsp red curry paste (sugar free)
• 1 tomato roma, diced
• 2 Tbsp thai basil chopped
• 1 lime sliced

Course Dinner, Lunch, Soup Cuisine Low Carb Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 1 Tbsp coconut oil 1 clove garlic chopped 1 shallot small, thinly sliced 250-300 grams chicken breast, boneless/skinless, thinly sliced 250 grams snow peas stems trimmed 1 can coconut milk light 1 tsp red curry paste (sugar free) 1 tomato roma, diced 2 Tbsp thai basil chopped 1 lime sliced

Instructions

1. Heat coconut oil in a medium saucepan over medium heat. Add garlic and shallot and cook for a minute, or until fragrant
2. Add chicken and snow peas and cook for 5 minutes, stirring occasionally
3. In a separate mixing bowl, whisk coconut milk and curry paste.. Add mixture to saucepan and continue heating for approximately another 3 minutes.
4. Turn heat off and add diced tomato. Cover for 5 minutes.
5. Serve and garnish with Thai basil and lime on a bed on steamed spinach or bok choy