Coconut Curry Soup

Prep Time5

Cook Time10

Total Time15

Course: Soup

Keyword: Chef Taffiny Elrod

Keto Chow Flavor: Beef Soup Base

Recipe Creator: Chef Taffiny Elrod

Servings:

Calories: 439.8kcal

Author: Taffiny Elrod

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

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.