Description
Spicy Thai Chicken Soup (Low Carb) instantly takes me back to a rainy afternoon in Bangkok, fiery, fragrant, and deeply comforting. This low-carb twist keeps all the flavor while fitting perfectly into your meal plan.
Ingredients
- 2 tablespoons avocado oil
- 1 pound boneless skinless chicken thighs or breast, sliced thin
- 4 cups chicken broth (low sodium)
- 1 can (13.5 oz) full-fat coconut milk
- 3 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 stalk lemongrass, smashed (optional)
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 small zucchini, spiralized or julienned
- 1 cup baby spinach or bok choy
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce (sugar-free)
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- 1 teaspoon chili flakes (adjust to heat preference)
- Fresh cilantro, chopped
- Thai basil leaves
- Lime wedges
- Sliced red chili or jalapeño (optional)
Instructions
- Heat avocado oil in a large pot over medium heat. Add garlic, onion, and ginger. Sauté for 2–3 minutes until fragrant. If using lemongrass, add it now.
- Stir in Thai red curry paste and cook for 1 minute to release aroma. Add sliced chicken and stir to coat well.
- Pour in chicken broth and coconut milk. Stir, bring to a gentle boil, then reduce heat and simmer 10–12 minutes until chicken is cooked through.
- Add mushrooms, bell pepper, zucchini, and spinach. Simmer another 5–7 minutes until veggies are tender but not mushy.
- Season with fish sauce, soy sauce, lime juice, and chili flakes. Adjust salt, spice, or acidity to taste. Remove lemongrass stalk if used.
- Ladle into bowls and top with fresh herbs, lime wedges, and sliced chili if desired.
Notes
Use full-fat coconut milk for a rich, silky broth. For less heat, start with less curry paste and omit chili flakes. Great for meal prep, just leave out delicate greens when freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai