Recipes

Low Carb Thai Inspired Peanut Soup Recipe

Atkins Low Carb Thai Inspired Peanut Soup
9.4g
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
28.7g

Protein

41.8g

Fat

4.2g

Fiber

545.3cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 Tbsp coconut oil
  • 12 pce fresh shiitake mushrooms
  • 1 cup fresh red bell pepper, sliced
  • 3 tsp fresh ginger root
  • 1 Tbsp red curry paste
  • 1 tsp smoked paprika
  • 0 3/4 tsp fresh garlic
  • 0 1/2 tsp turmeric, ground
  • 3 cup vegetable broth
  • 14 fl-oz canned coconut milk
  • 2 Tbsp tamari soy sauce
  • 2 tbsp Magic Baker Brown zero calorie sweetener, Splenda
  • 1 Tbsp lime juice, 100%, fresh squeezed
  • 1 tsp toasted sesame oil, unrefined
  • 0 1/3 cup creamy peanut butter, natural
  • 12 oz rotisserie chicken, skin removed
  • 0 1/4 cup fresh scallions, tops & bulb
  • 2 Tbsp fresh cilantro, leaves
  • 2 oz dry roasted peanuts

DIRECTIONS

  1. In a large Dutch oven or soup pot over medium heat, melt one tablespoon coconut oil. Add sliced mushrooms and red bell peppers, stirring while sautéing, until the mushrooms have released their moisture and that has evaporated off, about 8 minutes.
  2. Scrape vegetables to the side of the pot and melt the remaining tablespoon coconut oil. Add grated ginger, curry paste, smoked paprika, minced or pressed garlic, and turmeric. Mix together until a fragrant paste forms, about 30 seconds.
  3. Stir in the vegetable broth, coconut milk, tamari, brown sweetener, lime juice and toasted sesame oil. Increase heat to high, bring just to a boil, then reduce heat to medium-low to simmer. In a heat tolerant medium bowl, whisk together peanut butter and 1 cup hot broth until very well combined. Pour back into the pot, add shredded cooked chicken and continue to cook until chicken is warmed through, about 5 minutes more.
  4. Remove from heat, stir in 2 tablespoons sliced scallions and 1 tablespoon cilantro, chopped. Divide soup into bowls and garnish each evenly with remaining scallions, and cilantro, topping each bowl with ½-ounce peanuts. One serving is just shy of 1 ½ cups soup with toppings as described.

Cooking Tip

There is a very gentle spicy heat to this soup from the red curry paste, but it can be made hotter by finishing with a squeeze of sriracha sauce, or by adding a jalapeno to the first step, without significantly changing the net carbs. 

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