This coconut curry soup is one of my fall meal planning staples. Cooler weather means it's time to incorporate more cooked foods and warming spices to support the digestive system. Coconut curry soup is a great addition to any keto or paleo diet since it's grain-free, low in carbs, and high in healthy plant-based fats.
Add the chopped leeks to a large cast iron pot along with the coconut oil, garlic and ginger and heat over medium heat until leeks soften. Add curry paste or curry powder, chilli flakes, salt and pepper, red peppers, mushrooms, broccoli and cook for 5 mins, stirring frequently. Add 1 can of coconut milk & 3 cups chicken broth (or 3 cups H20 + 3 tsb broth powder) and cook for 10 minutes until vegetables are tender. In a separate fry pan cook firm tofu, shrimp or chicken until cooked/warmed through, add your protein of choice to the bottom of bowls and top with soup, cilantro and greens to serve.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/coconut-curry-soup/