There is something about the depth of spice in Thai red curry that is incredibly addicting. If you are eating low carb and don’t want red curry over rice, this is a nice alternative. If you aren’t low carb, throw some rice in or some rice noodles and you’ve got yourself a soup! For some reason Thai food seems to be intimidating but this recipe is fairly simple. You can definitely get all of the ingredients at any big grocery store. I really like Maesri red curry paste which can be ordered from amazon. But they have Thai red curry paste at most stores. You may want to start with just two tablespoons of red curry paste depending on how spicy you like your soup. Three tablespoons may cause you to break a sweat. I found red boat fish sauce at my local grocery store as well but you may have to order this online to get a low carb fish sauce.
The protein and vegetables in this recipe are very flexible. I like chicken or shrimp. You can use tofu or beef or even pork. There are some Thai red curries that are made with just all different kinds of mushrooms. I like bell peppers, zucchini, mushrooms, onions. But get creative and use whatever you have. You might have to watch the macros depending on what vegetables you use, especially if you are strictly Keto. This soup does have 4.2g net carbs. But they are well worth it and mostly due to the large amount of vegetables.
This recipe freezes really well. My favorite way to freeze soups is with souper cubes. Storing them in plastic bags and stacking them in the freezer saves so much room. And you don’t have all your Tupperware tied up in the freezer. It is also great for portion control. Each well has measurements for half cup and one cup. They also make a two cup souper cube for larger portions. I find this soup to be pretty spicy and very filling, especially with the miracle noodles, so one cup is always plenty of food for lunch. I immediately portion all of my soup out so they are ready to go for lunches and I freeze whatever we won’t eat in the week in the souper cubes.
Low Carb Thai Red Curry Chicken Soup
1 tbsp olive oil
2 lb chicken breast, cut into one inch bite sized pieces
1 onion, chopped
1 bell peppers, chopped
1/2 cup chopped mushrooms
4 garlic cloves, minced
3 tbsp red curry paste (I like Maesri, if you don’t want it that spicy, just use 2 tbsp.)
1 tsp coriander
4 cups chicken broth
1 can full fat coconut milk
8 oz package shirataki/miracle noodles
1 tsp fish sauce
Juice of 1 lime
Heat olive oil in a Dutch oven on medium heat until shimmering. Sprinkle chicken generously with salt and pepper. Sauté chicken until browned, about 3 minutes. Remove from the pot and set aside.
Stir in the bell pepper and onion. Cook for 3 minutes. Add in the garlic and mushrooms and sauté for 1 more minute.
Mix in the red curry paste and coriander, cook for 1 more minute.
Add in chicken broth and coconut milk and bring this to a boil. Reduce heat slightly and cook for 10 minutes.
Stir in noodles and fish sauce and cook for 5 more minutes.
Remove from heat and squeeze lime juice into the soup.
Each cup of soup is 195 cal and has: 5.4 g carb, 1.2 g fiber, 2.3 g sugar, 12.4 g fat, 15.5 g protein