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 oz. water
- 1 serving Beef Soup Base Keto Chow (or 1 scoop)
- 1 tsp. lime juice or hot sauce
- 3 oz. cooked vegetables leftover, like cabbage, green beans, bean sprouts, mushrooms or bok choy (optional)
- 2 oz. chicken leftover, or shrimp
Directions:
- 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 Facts
Coconut Curry Soup
Serving Size
1 serving
Amount per Serving
Calories
660.41
% Daily Value*
Fat
55.68
g
86
%
Saturated Fat
48.4
g
303
%
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
2.71
g
Cholesterol
107.16
mg
36
%
Sodium
2464.31
mg
107
%
Potassium
2349.49
mg
67
%
Carbohydrates
30.54
g
10
%
Fiber
9.12
g
38
%
Sugar
14.6
g
16
%
Sugar Alcohol
0.04
g
Net Carbs
21.38
g
Protein
19.18
g
38
%
Vitamin A
1196.18
IU
24
%
Vitamin C
170.89
mg
207
%
Calcium
251.66
mg
25
%
Iron
3.74
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
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