By Kayla Demint
This Thai Chicken Coconut Soup (Khao Soi) is the perfect bowl of comfort and a great way to warm up! Made with aromatic spices, this makes a flavorful bowl of keto and low carb soup.
I’m not usually one to have soup. I won’t typically order it on a menu nor do I make it often. However, lately I’ve been seeing the appeal more and more for a good bowl of soup.
It’s super warm and comforting, like a bowl full of hugs. I remember the first time I had this specific soup, I actually got it in one of those meal prep kits and made it on a day I was sick.
It was my first true love of soup, having a nice warm bowl when I wasn’t feeling well. The light heat helped with my congestion and the citrus note was welcome and delicious.
I’ve been a fan of this soup ever since and it’s always my go to when I’m feeling under the weather. It’s also my go to on random days when I just want a delicious bowl of soup, of course.
I’ve always been a little hesitant on coconut milk — don’t ask me to explain why, I don’t know. But this soup has made me a true believer and now I’m all about it.
Thai Chicken Coconut Soup (Khao Soi)
- 2 chicken thighs or breasts up to you, I've used both
- 13 oz can coconut milk
- 1 lime
- 1 bunch kale
- 1 yellow onion
- 1/2 tbsp minced garlic
- 1 tsp yellow curry powder
- 1/2 tsp tumeric powder
- 1 tbsp butter or oil of choice I like avocado oil
- 1-2 cups zucchini noodles optional, I omitted these
- For garnish (optional): lime, cilantro, thinly sliced red onions, green onions, basil
Dice yellow onion, cut chicken into cube bite-sized pieces and de-stem and roughly chop kale.
In a soup pot over medium heat, add 1 tbsp butter or oil and add in yellow onion. Cook for five minutes, stirring frequently so as not to burn, then add in minced garlic.
Cook for another 2 minutes then add in turmeric powder and yellow curry powder so it can get toasted and aromatic.
Add in chicken cubes and cook until nicely brown on all sides, about 5-7 minutes.
Once chicken has been browned, add in coconut milk and juice and zest of lime. Stir together. The broth should turn a rich beautiful yellow. Add in chopped kale and stir.
Allow to simmer on stove on medium heat for 10 minutes. If you're using zucchini noodles, I would add in at the 7 minute mark.
Serve soup and garnish with lime wedges, cilantro and thinly sliced red onions, if desired.
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