Red Curry Soup
This delicious low-carb soup has a little bit of crunch and a lot of flavor. Thai red curry paste adds some deep savory flavor to this convenient, versatile meal. It can be made in a pressure cooker, slow cooker, or on the stovetop, and you can prep it ahead and freeze it for later. Use whatever veggies you have on hand and enjoy!
- 1 tablespoon avocado oil
- 2 boneless skinless chicken breasts (cut into 1" cubes)
- 1 head broccoli (cut into florets)
- 2 carrots (sliced)
- 1 onion (diced)
- 1 medium zucchini (sliced)
- 2 tablespoons red curry paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups coconut milk (reduced fat)
- 1 can low-sodium chicken broth (15 oz.)
- 1 bunch fresh basil leaves (chopped)
- 1/4 cup unsalted cashews (for garnish)
In a large pot or pressure cooker on saute function, brown chicken cubes in avocado oil over medium heat.
Add remaining ingredients except basil and cashews to large pot on the stove, slow cooker, or pressure cooker. Simmer on the stovetop over medium heat for 20 minutes, slow cook on high for 2 hours, or pressure cook on high for 10 minutes (natural release for 10 minutes).
Stir in basil and top with cashews.
Serving Size 1 1/2 cups
Servings 6
- Amount Per Serving
- Calories 236
- % Daily Value *
- Total Fat 12.7g20%
- Saturated Fat 5.8g29%
- Cholesterol 40mg14%
- Sodium 675mg29%
- Potassium 544mg16%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 20g40%
- Vitamin A 214%
- Vitamin C 39%
- Calcium 6%
- Iron 10%
- Vitamin K 77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For a make-ahead freezer meal: Prepare as directed, leaving out cashew garnish. Cool and freeze in gallon freezer bag or freezer-safe container. To prepare, allow to thaw then heat to a simmer before serving.
- This is a great versatile meal to use up any leftover vegetables - toss in the last carrot top, zucchini end, and handful of mushrooms before they go fuzzy!