Low Carb Thai Inspired Peanut Soup Recipe

Name: Low Carb Thai Inspired Peanut Soup
Prep time: 15M
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 2 coconut oil USDA; 12 fresh shiitake mushrooms Canadian Nutrient File; 1 fresh red bell pepper, sliced Canadian Nutrient File; 3 fresh ginger root Canadian Nutrient File; 1 red curry paste A Taste of Thai; 1 smoked paprika; 0.75 fresh garlic FNDDS; 0.5 turmeric, ground USDA; 3 vegetable broth Swanson; 14 canned coconut milk USDA; 2 tamari soy sauce USDA; 2 Magic Baker Brown zero calorie sweetener, Splenda; 1 lime juice, 100%, fresh squeezed FNDDS; 1 toasted sesame oil, unrefined Spectrum; 0.333 creamy peanut butter, natural Smucker's; 12 rotisserie chicken, skin removed FNDDS; 0.25 fresh scallions, tops & bulb USDA; 2 fresh cilantro, leaves USDA; 2 dry roasted peanuts FNDDS

9.4g
Net Atkins Count ^TM

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

How to Calculate Atkins Net Carbs

INGREDIENTS

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

DIRECTIONS

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.
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.
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.
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.