A low carb comfort food style soup featuring a delicious, chicken based meatball in a coconut curry soup base! Perfect for meal preps all year long!
This healthy, low carb soup is rich, packed with flavor. I love how filling it is (most soups leave you hungry shortly after) and I like that it fits into a lower carb diet but doesn’t taste like you’re on one!
Get the full recipe for this coconut curry soup below and read on for helpful tips and tricks!
- Mixing Bowl
- Knife & Cutting Board
- Soup Pot/ Stock Pot
- Blender/ Immersion Blender
I have taken quite a liking to ground chicken. I find it dries out less than turkey and has a better texture overall. I love it in these Keto Chicken Fajita Nuggets for example and in this Low Carb Butter Chicken Meatball recipe too!
My inspiration for this soup came from a strong craving for curry. Living in a curry dead zone, I have to get creative with my recipes and make my own. Additionally, its been so cold that soup just sounded fantastic. So why not a curry soup? Am I right? T
he meatballs were really easy to throw together. I wanted to use a lot of Thai flavors like carrots, jalapenos, fresh ginger, garlic, and cilantro. I use a cookie scoop to help measure out each amount. The two pound mixture made about 30 meatballs. I just place them on a baking sheet and pop them in the oven.
Making a delicious meatball soup-
I wanted a rich and flavorful soup. Most coconut curries are not very thick but I wanted the texture to be smooth and velvety. That is why I decided to thicken it with the butternut squash. The combination of flavors were so spot on here, I cannot believe I have not done this earlier.
I combined the coconut milk, red curry paste, chicken stock, fresh ginger and garlic, and finally the diced butternut squash. Simmer the ingredients together until the squash is very tender. I removed it temporarily from the heat and used my immersion blender to break up the squash and blend everything together till smooth.
You could also use a blender for this but you may need to wait fro the mixture to cool a bit more prior to blending. Finally, I tossed in the cooked meatballs, added a few handfuls of shredded carrots, green onion, and diced red pepper. Garnish with a bit of cilantro and get cozy with this big bowl of comforting coconut curry butternut squash soup with Thai chicken meatballs.
- 2 lbs, Ground Chicken
- 1 Jalapeno, seeded and minced
- 1/4 cup, Shredded Carrot, minced
- 1 tsp. Fresh Ginger, minced
- 2 cloves Garlic, minced
- 2 tsp. Salt
- 2 tsp. Fresh Black Pepper
- 1/2 cup, Cilantro, minced
- 1 tsp. Turmeric
- 2 Eggs
- For the Soup-
- 1 cup Butternut Squash (I use frozen)
- 2 cans, Coconut Milk (full fat is best)
- 4 cups, Chicken Stock or Vegetable Stock
- 1 tsp. Fresh Ginger, minced
- 1 clove, Fresh Garlic, minced
- 4 oz. Red Curry Paste
- 3 Green onions
- 1/4 Red Pepper, diced small
- 1/4 cup, Shredded Carrots
- Preheat your oven to 350 degrees F.
- Combine the meatball ingredients together in a large bowl and mix well with your hands. Spray a baking sheet with non-stick spray.Using a spoon or
cookie dough scoop, scoop out individual balls and gently roll the chicken into individual meatballs. Place on the cookie sheet. My mixture made about 30 meatballs. Bake for 25-30 minutes. They should brown slightly and be
- While the meatballs are baking, in a large pot cook the remaining ginger and garlic for 1 minute on medium heat. Add the curry paste and cook for another minute or so. Add the coconut milk and chicken stock. Whisk everything together until full combined.
- Add the diced up butternut squash, and place in the liquid. Bring the liquid to a strong simmer and allow the squash to cook till tender.Once tender, use and immersion blender to smooth out the soup. If you don't have one, remove the soup from the heat and allow it to cool a bit. Then place the mixture in a blender (you may have to do this in batches) until the squash is blended into the soup.
- The mixture will slowly begin to thicken more as it sits. Add the carrot, green onion, and red pepper. Add the meatballs to the soup. Garnish with additional cilantro if desired when serving.
Sub the squash for sweet potatoes if desired!
Amount Per Serving: Calories: 558 Total Fat: 40g Saturated Fat: 24g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 182mg Sodium: 1476mg Carbohydrates: 18g Net Carbohydrates: 16g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 37g