Thai Coconut Chicken Soup

My kids LOVE the broth in this Thai Chicken soup. Sometimes they even eat the spinach! Served HOT & on the table in a short 30 minutes.

Course dinner, family dinner, keto friendly meal

Cuisine Thai

Keyword keto soup, Low Carb High Fat Soup, thai

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 303kcal

Author The Kellie Kitchen

2 tbsp butter
5 scallions chopped including most of the green parts
3 lbs zucchini chopped small bite sized pieces (add more if you like a chunkier soup)
½ tsp cayenne pepper optional
3 garlic cloves minced
1 ½ lb chicken breast cut into bite sized chunks, (use more if you like a chunkier soup)
30 oz coconut milk full fat, 2 cans 13-15oz each
5 cups chicken broth
½ tsp thyme ground
½ lb baby spinach fresh
salt to taste
pepper to taste

Gently heat butter over medium heat. Stir in scallions and cook until softened 1-4 minutes.
Chop and add zucchini, garlic and cayenne pepper. Stir until zucchini is turning translucent and weeping.
Add in chicken and stir until cooked through...about 5-8 minutes.
Add in canned coconut milk, chicken broth and thyme and bring to a slow boil. Add in fresh spinach, stirring to wilt the leaves and incorporate into the broth. Stir until spinach is fully wilted. Turn down heat to a simmer for 10 minutes.
Taste broth for need of salt and pepper (you might not need to add depending on your pallet).
Serve and enjoy.

*This soup can be stored in airtight container in fridge for several days. This soup does not freeze well.