Recipe: Red Curry Soup (THM S Meal)


This soup is one of my favorite S meals I’ve eaten so far in the last 2 weeks. It pairs nicely with a little bit of brown rice for an S helper if needed. The cashews on top give it a perfect crunch!


If you prefer a slow cooker version, skip the coconut oil and add all ingredients (except basil and cashews) to a slow cooker and cook for 4.5 hours on high. Enjoy this warm, comforting soup around a warm, comforting table!




Red Curry Soup

This delicious low-carb soup has a little bit of crunch and a lot of flavor.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 1 Tbsp coconut oil
  • 2 lbs boneless skinless chicken breasts cut into 1" cubes
  • 1 crown broccoli cut into florets
  • 2 carrots sliced
  • 1 onion diced
  • 1 medium zucchini sliced
  • 2 Tbsp red curry paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 (15 oz) cans coconut milk
  • 1 (15 oz) can low-sodium chicken broth
  • 1 handful fresh basil leaves chopped
  • 1/4 cup unsalted cashews for garnish


  1. In a large pot, brown chicken cubes in coconut oil over medium heat.

  2. Add remaining ingredients, except basil and cashews. Turn heat to high and bring to a boil.

  3. Reduce heat and simmer for 20 minutes.

  4. Add basil and cook for 5 more minutes.

  5. Serve in bowls with cashews on top.

Recipe Notes

Contains 294 calories, 21 g fat, 10 g carb, and 16.5 g protein per 2-cup serving.


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