A rich, warming soup combining Thai red curry paste with heavy cream and shredded Brussels sprouts for a satisfying low-carb meal.
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Dice the chicken and finely shred the Brussels sprouts.
Heat olive oil in a soup pot over medium heat and sauté minced garlic for 1 minute.
Add red curry paste (or custom spices) and stir until fragrant.
Add the chicken cubes and cook until they are sealed and no longer pink.
Pour in 2 cups of water along with the heavy whipping cream, bringing the mixture to a gentle simmer.
Stir in the shredded Brussels sprouts and simmer for 10 minutes until the chicken is tender. Season with salt.
Estimated, per serving
390kcal
Calories
28g
Protein
6g
Carbs
29g
Fat
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