Keto Thai Curry Coconut Leek Soup
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.
Servings 8 Servings
Calories 165kcal
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
- 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. See post.
Garnish - optional
- Basil Leaves
- Cilantro
- sliced peppers
- lime wedges
Instructions
- 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.
Nutrition
Serving: 8oz | Calories: 165kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Sodium: 457mg | Fiber: 1g | Net Carbs: 5g | Fat Ratio per Serving: 70.91% | Protein Ratio per Serving: 12.12% | Carb Ratio per Serving: 12.12%