Low Carb Coconut Leek Soup

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Low Carb Coconut Leek Soup isn’t just another pretty face. It’s also a delectable nutritional powerhouse.

This Thai food masterpiece rocks the veggies and spicy curry to culinary perfection while making you feel like a million bucks!

(Disclaimer: Individual joviality results may vary). 😎

Served Low Carb Coconut Leek Soup Recipe

🥘Ingredients:

  • 2 tablespoons butter * or coconut oil for vegan option
  • 2 leeks * the whole leek- very thinly sliced
  • 1 clove garlic minced
  • 32 oz chicken broth * Veggie broth to keep it vegetarian. Add more or less according to your broth preferences. You can use chicken or vegetable bouillon if you choose.

I always use bouillon because I can control the flavor better without spending an arm and a leg.

  • 1 Carrot thinly sliced

Skip the carrot if you are uncomfortable about the “Ketoness” of carrots. One carrot has about 4.3 net carbs.

You could add bell pepper instead if you like and still keep with the Thai flavor profile.

  • 4 stalks fennel * or celery – thinly sliced
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric ground
  • 1 teaspoon ginger * grated or ½ tsp ground
  • ⅛ teaspoon ground black pepper
  • 1 pinch red pepper flakes
  • 12 oz coconut milk
  • 12 oz tofu firm – cubed (or you can sub in mushrooms if desired). I like to sear my tofu but this is a personal preference.

I crisped it up in the air fryer with a spritz of olive oil for about 15 minutes. This isn’t necessary but it’s pretty good.

Garnish – optional

  • Basil Leaves
  • Cilantro
  • sliced peppers
  • lime

👩🏿‍🍳How to make the Coconut Leek Soup:

  • Slice all of the veggies before starting.
  • Melt butter in the stockpot over medium heat. Saute leeks, carrots and garlic in melted butter until fragrant and beginning to get tender, about 5 minutes.
  • Add all of the remaining ingredients except coconut milk to the pot. Cover and simmer for about 30 minutes or until the veggies are tender. Taste for seasoning.
  • Add coconut milk and heat until just hot. Do Not boil once the coconut milk has been added.
  • Serve with the garnish of your choice.

🍽️Equipment

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📋Tips & FAQ’s

Can I freeze this Leek soup?

You can but it’s better fresh. Halve the recipe if it’s going to be too much.

What’s good with the Thai Coconut Leek Soup?

Drinks and desserts!

That’s all for the Low Carb Coconut Leek Curried Soup!

Delicious right? How can you go wrong with all of these fresh, clean ingredients and warm spices?

Leave any questions, comment or poems about how much you love this recipe in the section below.

แล้วเจอกัน (Catch ya later),

Bran

Low Carb Coconut Leek Soup FI

Keto Thai Curry Coconut Leek Soup

Brandy
An all season, spicy soup with the fresh flavors of coconut, leeks, and the smooth creaminess of tofu. A healthy soup that can be served with a green salad and low carb bread or as a starter for a hearty meal.
5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Thai
Servings 8 Servings
Calories 165 kcal

Equipment

Chefs Knife

Ingredients
  

  • 2 tablespoons butter * or coconut oil for vegan option
  • 2 leeks * about 3 cups- the whole leek- very thinly sliced
  • 1 clove garlic minced
  • 32 oz chicken or vegetable broth * More or less according to your broth preferences. You can use chicken or veggie bouillon if you choose.
  • ¾ cup Carrot * about 1 medium carrot – thinly sliced
  • 1 cup fennel * or celery – thinly sliced (About 4 fennel fronds)
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric ground
  • 1 teaspoon ginger * grated or ½ tsp ground
  • teaspoon ground black pepper
  • 1 pinch red pepper flakes
  • 12 oz coconut milk
  • 12 oz tofu firm – cubed (or you can sub in mushrooms if desired). I like to sear my tofu but this is a personal preference. See post.

Garnish – optional

  • Basil Leaves
  • Cilantro
  • sliced peppers
  • lime wedges

Instructions
 

  • Slice all of the veggies before starting.
    Slicing veggies for Low Carb Coconut Leek Soup
  • Melt butter in the stockpot over medium heat. Saute leeks, carrots and garlic in melted butter until fragrant and beginning to get tender, about 5 minutes.
    Saute Vegetables for soup
  • Add all of the remaining ingredients except coconut milk to the pot. Cover and simmer for about 30 minutes or until the veggies are tender. Taste for seasoning.
    Simmering Low Carb Coconut Leek Soup
  • Add coconut milk and heat until just hot. Do Not boil once the coconut milk has been added.
    Coconut milk
  • Serve with the garnish of your choice.
    Served Low Carb Coconut Leek Soup Recipe

Nutrition

Serving: 8ozCalories: 165kcalCarbohydrates: 6gProtein: 5gFat: 13gSodium: 457mgFiber: 1gNet Carbs: 5gFat Ratio per Serving: 70.91%Protein Ratio per Serving: 12.12%Carb Ratio per Serving: 12.12%
Keyword gluten free, vegan options, vegetarian
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Low Carb Coconut Leek Soup recipe is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations. 

And, if you need to figure or re-figure your personal macros, please use our free nutritional calculator.

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Recipe Rating




One Comment

  1. 5 stars
    I’ve been digging your Low carb Thai inspired recipes lately. You have no idea how much I appreciate you guys.