Keto Thai Coconut Chicken Soup

Thinly slice the boneless, skinless chicken breasts or thighs. Set aside.

In a large soup pot, heat a small amount of coconut milk over medium-high heat. Add minced garlic and ginger paste (or minced fresh ginger) and sauté for about 1-2 minutes until fragrant.

Stir in the Thai red curry paste and continue to cook for another 1-2 minutes, allowing the flavors to meld.

Pour in the remaining coconut milk and chicken broth. Stir well to combine.

Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

Add the thinly sliced red bell pepper, zucchini, and julienned carrot to the simmering soup. Cook for an additional 5-7 minutes, or until the vegetables are tender.

Add the thinly sliced chicken to the soup and cook for about 5-7 minutes, or until the chicken is cooked through. If using, add fish sauce for extra flavor.

Squeeze the juice of 1 lime into the soup. Stir well to incorporate the lime juice.

If desired, garnish your Keto Thai Coconut Chicken Soup with fresh cilantro leaves, sliced green onions, and red pepper flakes for added flavor and presentation.

Serve your keto-friendly Thai Coconut Chicken Soup hot as a flavourful and satisfying meal.