Low Carb Thai Inspired Peanut Soup
9.4g
Net Carbs
28.7g
Protein
41.8g
Fat
4.2g
Fiber
545
Calories
Cooking tip: There is a very gentle spicy heat to this soup from the red curry paste, but it can be made hotter by finishing with a squeeze of sriracha sauce, or by adding a jalapeno to the first step, without significantly changing the net carbs.
Ingredients:
- 2 tablespoons coconut oil, divided
- 12 fresh shiitake mushrooms (228g), sliced
- 1 cup sliced fresh red bell pepper (92g)
- 1 tablespoon grated fresh ginger root
- 1 tablespoon red curry paste
- 1 teaspoon smoked paprika
- 3/4 teaspoon minced or pressed fresh garlic
- 1/2 teaspoon ground turmeric
- 3 cups vegetable broth
- 1 (14 fl-oz) can coconut milk
- 2 tablespoons tamari soy sauce
- 2 tablespoons Magic Baker Brown zero calorie sweetener
- 1 tablespoon fresh squeezed lime juice
- 1 teaspoon toasted sesame oil
- 1/3 cup no sugar added creamy peanut butter
- 12 ounces rotisserie chicken, skin removed and shredded
- 1/4 cup chopped fresh scallions, tops & bulb (25g), divided
- 2 tablespoons fresh cilantro leaves, divided
- 2 ounces dry roasted peanuts
Directions:
- In a large Dutch oven or soup pot over medium heat, melt one tablespoon coconut oil. Add sliced mushrooms and red bell peppers, stirring while sautéing, until the mushrooms have released their moisture and that has evaporated off, about 8 minutes.
- Scrape vegetables to the side of the pot and melt the remaining tablespoon coconut oil. Add grated ginger, curry paste, smoked paprika, minced or pressed garlic, and turmeric. Mix together until a fragrant paste forms, about 30 seconds.
- Stir in the vegetable broth, coconut milk, tamari, brown sweetener, lime juice and toasted sesame oil. Increase heat to high, bring just to a boil, then reduce heat to medium-low to simmer. In a heat tolerant medium bowl, whisk together peanut butter and 1 cup hot broth until very well combined. Pour back into the pot, add shredded cooked chicken and continue to cook until chicken is warmed through, about 5 minutes more.
- Remove from heat, stir in 2 tablespoons sliced scallions and 1 tablespoon cilantro, chopped. Divide soup into bowls and garnish each evenly with remaining scallions, and cilantro, topping each bowl with ½-ounce peanuts. One serving is just shy of 1 ½ cups soup with toppings as described.
