September 2 2019 recipe by Pascale Naessens![Pascale Naessens]()
, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Chicken and zucchini curry soup
The warm and inviting scent of curry that fills the house when you make this bright, fresh low-carb soup is irresistible. Tender chicken and crispy zucchini are the stars of this coconut-infused flavor wonder!
USMetric
servingservings
Ingredients
- 2 tbsp 2 tbsp olive oil, divided
- 2 2 garlic clove, mincedgarlic cloves, minced
- 2 (8 oz.) 2 (220 g) white onion, finely choppedwhite onions, finely chopped
- ¾ cup 180 ml coconut milk
- 2 cups 475 ml water
- 3 tbsp 3 tbsp green curry paste
- 1 tbsp 1 tbsp fresh parsley or fresh cilantro, finely chopped
- ¾ lb 325 g chicken breast, cut into small pieceschicken breasts, cut into small pieces
- 11 oz. 300 g zucchini, thinly sliced
- salt and ground black pepper
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Making low carb simple
Instructions
- Heat half of the olive oil in a saucepan over medium heat. Add the garlic and onions and cook over low heat, stirring frequently. Do not let the onion turn brown.
- Add the coconut milk, water, the curry paste, and the parsley. Simmer for a few minutes.
- Mix well, then add the chicken and simmer until the chicken is cooked through.
- While the soup is cooking, heat the rest of the olive oil in a skillet over medium-high heat. Add the zucchini and cook until just tender, about 5 to 10 minutes. Season with salt and pepper.
- Right before serving, add the zucchini to the soup. Enjoy!
About the recipe
This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"
1) Don't add the cilantro or parsley until the very end, or it will turn brown.
2) Consider blending the part of the coconut soup base with half of the zucchini to incorporate the the squash flavor into the soup. Then pour it all into the main pot for a flavorful mix.
3) a few drops of sesame oil worked well as a finishing touch at the end!
4) I added chicken broth powder to give more flavor--- depending on how salty for curry paste is...
was delicious and my kids enjoyed it!
Unless otherwise specified, you can use the drinkable coconut milk from the carton.
Yes, soups and stews usually freeze very well.
The carbohydrates are primarily coming from the zucchini and onion. The fat (leanness) comes mostly from olive oil and coconut milk.
This recipe is high protein but not keto because it has too many carbs per serving: 8g net from onion, 6g from zucchini, and 4-6g from canned coconut milk. Using only half the amount of onion would help. I'm always surprised by the amount of carbs in canned coconut milk. Using the lighter coconut milk in a refrigerated carton would give you some of the flavor, almost no carbs, but a lot less fat.
This recipe is 18g net carbs per serving. We do not recommend this recipe for keto. It's labeled as one of our liberal low carb recipes.
https://www.dietdoctor.com/low-carb/how-low-carb-is-low-carb