With the signature curry and ginger spice, this Thai coconut soup is delicious and also delightfully low in carbs. You can easily turn this Thai soup recipe into a vegetarian dish. Enjoy this creamy soup recipe any time of the year!
Heat the olive oil in a pot or deep sided skillet over medium heat.
Add the ginger paste and curry paste to the oil and saute until fragrant.
Whisk in the fish sauce and brown sugar substitute until the sugar is melted and combined.
Pour in the chicken broth and coconut milk. Bring to a low boil.
Reduce the heat to a simmer and add in the mushrooms and onions. Simmer until the vegetables have softened.
Stir in the shredded chicken and lime juice and simmer for an additional 5 minutes.
Add salt to taste and garnish with chopped cilantro before serving.
Only sauté the ginger paste and curry paste until it is fragrant. Don't overcook them.Make sure the brown sugar substitute is completely melted and dissolved before you add the chicken broth and coconut milk.If you are trying to cut back on your salt intake, use low-sodium chicken broth.To make a vegetarian soup: Leave the chicken out or replace it with some tofu. Substitute soy sauce for the fish sauce and use vegetable broth instead of chicken broth