I love Thai food, but since I eat low carb, it’s hard to just pick up a take out from my favorite Thai restaurants. In this recipe, you can add in your favorite vegetables. I also make some rice noodles on the side for my husband, who just can’t seem to be able to eat an Asian soup without them!
Kaffir lime leaves are central to Thai cooking, but they may be difficult to find if you do not have an Asian market nearby. You can buy them online, but they are a bit more expensive. You can forego them if necessary.
1.5 – 2lb chicken breast (I used 2 large chicken breasts)
1 onion diced
2 carrots grated (optional for your dietary needs)
4 Tbsp red curry paste (Brands vary in heat so adjust amount to taste)
4 garlic cloves
6 cups chicken broth
1 red bell pepper sliced
2 Tbsp ginger paste
2 Tbsp lemongrass paste
2 15oz cans lite coconut milk
2 Tbsp soy sauce
2 Tbsp fish sauce
1 Tbsp dried basil
1 tsp red pepper flakes
2-3 large Kaffir lime leaves
salt/pepper
Toppings:
cilantro
bean sprouts
lime
red pepper slices
rice noodles (if you aren’t doing low carb)
Brown the chicken on both sides in a large soup pot. It does not need to be cooked through. I prefer my Lodge dutch oven for all of my soups! Once browned, remove and place on a plate to the side.
In a tablespoon of oil, saute the diced onion and shredded carrots to soften. Add in the red pepper paste, garlic, lemongrass paste, and ginger paste. Stir to heat and become fragrant.
Add in the chicken broth, coconut milk, red bell pepper, soy sauce, fish sauce, basil leaves, kaffir lime leaves, salt, pepper, and red pepper flakes. Stir to combine, add chicken breasts back in, and heat to boiling, then reduce and simmer.
Cook for about 30 mins, until the chicken breast reaches a temp of 165. Remove the chicken and shred or chop up. Add it back to the soup. Taste the broth to make sure the seasoning is to your liking. Add more curry paste, or red pepper flakes for more heat, or add more coconut milk to tame the heat if it is too spicy.
Serve with toppings of your choice!
Low Carb Thai Chicken Soup
Ingredients
- 1.5 – 2 lb chicken breast I used 2 large chicken breasts
- 1 onion diced
- 2 carrots grated optional for your dietary needs
- 4 Tbsp red curry paste Brands vary in heat
- 4 garlic cloves
- 6 cups chicken broth
- 1 large red bell pepper sliced
- 2 Tbsp ginger paste
- 2 Tbsp lemongrass paste
- 2 15 oz cans lite coconut milk
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 2-3 large Kaffir lime leaves
- 1 tsp red pepper flakes
- salt/pepper
Toppings:
- cilantro
- bean sprouts
- limes
- thai basil
- red pepper slices
- rice noodles if you aren’t doing low carb
Instructions
- Brown the chicken on both sides in a large soup pot. It does not need to be cooked through. I prefer my Lodge dutch oven for all of my soups! Once browned, remove and place on a plate to the side.
- In a tablespoon of oil, saute the diced onion and shredded carrots to soften. Add in the red pepper paste, garlic, lemongrass paste, and ginger paste. Stir to heat and become fragrant.
- Add in the chicken broth, coconut milk, red bell pepper, soy sauce, fish sauce, basil leaves, kaffir lime leaves, salt, pepper, and red pepper flakes. Stir to combine, add chicken breasts back in, and heat to boiling, then reduce and simmer.
- Cook for about 30 mins, until the chicken breast reaches a temp of 165. Remove the chicken and shred or chop up. Add it back to the soup. Taste the broth to make sure the seasoning is to your liking. Add more curry paste, or red pepper flakes for more heat, or add more coconut milk to tame the heat if it is too spicy. Remove the kaffir leaves.
- Serve with toppings of your choice!
Email Michelle at michelle@theneighborhoodmoms.com
- Pumpkin Spice Coffee Cake with Brown Sugar Crumble - September 25, 2019
- Strawberry Cheesecake Frozen Yogurt Popsicles - June 5, 2019
- The Jelly Bean Prayer Jar and Coloring Sheet Printable - March 20, 2019
