Keto Thai Curry Coconut Leek Soup Recipes

KETO THAI COCONUT SOUP

Steps:

• In a large soup pot or dutch oven, melt the coconut oil over a medium-high heat. Add the shrimp, stirring occasionally for 2-3 minutes until pink. Salt to taste then remove to a bowl.
• To the pot, add the onion, bell pepper, garlic, and zucchini. Stir occasionally until tender (4-5 minutes). Add in the ginger and lemongrass and cook another minute.
• Whisk in the curry paste and then the coconut milk, stock, and pepper. Bring it all to a boil then reduce heat and simmer until the soup thickens slightly (about 10 minutes).
• Stir in the shrimp, lime juice, and cilantro and season with salt and pepper to taste. Serve in bowls and garnish with fresh lime wedges and cilantro.

KETO THAI CURRY COCONUT LEEK SOUP

Steps:

• Slice all of the veggies before starting.
• Melt butter in the stockpot over medium heat. Saute leeks, carrots and garlic in melted butter until fragrant and beginning to get tender, about 5 minutes.
• Add all of the remaining ingredients except coconut milk to the pot. Cover and simmer for about 30 minutes or until the veggies are tender. Taste for seasoning.
• Add coconut milk and heat until just hot. Do Not boil once the coconut milk has been added.
• Serve with the garnish of your choice.

KETO THAI COCONUT SOUP

Steps:

• Heat the olive oil in a pot or deep sided skillet over medium heat.
• Add the ginger paste and curry paste to the oil and saute until fragrant.
• Whisk in the fish sauce and brown sugar substitute until the sugar is melted and combined.
• Pour in the chicken broth and coconut milk. Bring to a low boil.
• Reduce the heat to a simmer and add in the mushrooms and onions. Simmer until the vegetables have softened.
• Stir in the shredded chicken and lime juice and simmer for an additional 5 minutes.
• Add salt to taste and garnish with chopped cilantro before serving.