Coconut Curry Soup
Coconut Curry Soup
Ingredients
- 1 Tbsp coconut oil
- 2 Tbsp Thai Green Curry Paste prepared, no sugar
- 1 clove garlic
- 1 tsp ginger root minced
- 2 tsp coconut aminos or soy sauce
- 1 cup full fat coconut milk
- 6 ounces water
- 1 serving Beef Soup Base Keto Chow (or 1 scoop)
- 1 tsp lime juice or hot sauce
- 3 ounces leftover, cooked vegetables like cabbage, green beans, bean sprouts, mushrooms or bok choy (optional)
- 2 ounces leftover, protein like chicken or shrimp
Instructions
- Heat the coconut oil in a small pan over medium heat.
- Mix in the curry paste, garlic and ginger and cook until it smells fragrant.
- Stir in the coconut aminos or soy sauce, and coconut milk, then stir in the water and keto chow and whisk or blend with an immersion blender.
- When the soup is fully heated, add the lime juice or hot sauce. Season with salt and pepper if desired.
- You can leave the soup just like this so you can drink it out of a to-go cup, or you can add leftover vegetables and protein for a more substantial meal.
Nutrition
Photos by Sarah DeYoung Photography