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Thai Curry Soup

Thai Curry Soup
Recipe type: Soup
Serves: 3 servings
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 4 stalks celery, thinly sliced
  • ½ red pepper, chopped
  • ½ green pepper, chopped
  • 4 cups low sodium chicken stock
  • 12 ounces winter squash, cooked and pureed
  • ½ cup fresh cilantro, chopped
  • 3 boneless skinless chicken breasts, thinly sliced
  • 1 tablespoon Fat Flush Curry seasoning (Fat Flush Cookbook, pg. 204)
  • Juice of one lime
  • Cayenne to taste
  1. Spritz soup pot with olive oil spray and briefly saute onion, garlic, celery, red pepper and green pepper.
  2. Add chicken stock, squash and cilantro to pot and simmer.
  3. Add chicken breast slices to soup pot along with curry seasoning, lime juice and cayenne.
  4. Simmer until chicken is cooked through.
  5. Phase 3 variation: Top with toasted almond slices or organic shredded coconut.

Comments (2)

  • Lisa February 1, 2018 - 1:37 pm Reply

    What is winter squash and is that what makes this P2 and not P1?
    Thank you

    • ffadmin February 1, 2018 - 10:14 pm Reply

      Winter squash varieties include butternut or acorn squash which are both considered friendly carbs and are designated for phases 2 and 3. You could try this recipe with spaghetti squash instead which is phase 1 approved.

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