Thai Coconut & Chicken Soup

My teenagers arrived home from school just a couple hours after they left. School let out early because there was precipitation expected over the course of the day. It’s wet and cold! It’s a perfect day for soup and it’s been a while since I’ve made Thai Coconut & Chicken Soup which is one of our family’s favorites.

 

As always, this is an easy to put together meal that is keto friendly with lots vegetables and chicken. My family adds Jasmine rice to theirs. I like to use frozen chicken tenders. They are inexpensive and easy to slice and throw in to cook quickly.

Prep time is as simple as slicing your vegetables and having your lime on standby to finish off the soup just before serving.

Thai Coconut & Chicken Soup

The flavors of the soup come from shallots, coconut milk, red curry sauce, fish sauce and lime juice.

Thai Coconut & Chicken Soup

I use broccoli, snow peas, cilantro and yellow peppers for tonight’s dinner but the sky is the limit. You could use sugar snaps, peas, carrots, onions…you name it.

Thai Coconut & Chicken Soup

Print Recipe
Thai Coconut & Chicken Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Recipe Notes

I made this in my Instant Pot but could easily be made on the stove top.

Saute the shallots in ghee. Add coconut milk, chicken broth/stock, red curry paste, fish sauce & chicken. Set IP to Manual for 18 minutes. When finished, release pressure and add vegetables. Close top and allow vegetables to cook in the broth for 8-10 minutes. Finish with salt to taste, cilantro and lime juice.