-
Heat a large pot over medium-high heat. Once hot add in ½ tbsp of coconut or avocado oil and then add the onion, ginger and garlic and fry for about 2 minutes. Add curry leaves. Add some more oil and stir in the curry paste. Fry the curry paste in the oil for about 1 minute. Add chicken and fry for a minute, then add red and green bell pepper.
-
Cook for 3-4 minutes until the veggies start to become slightly tender.
-
Season with salt while they cook.
-
Add the tomato puree, then chicken bone broth, fish sauce, and coconut aminos along with your curry powder and assorted veggies (asparagus, zucchini, broccoli) to the pot.
-
Let the soup come to a boil and then reduce the heat to a simmer. Let the soup simmer for 20 minutes or until the chicken is cooked through. Add the coconut milk in the end. along with the lime juice. Give it a taste and add more salt or fish sauce if you want the soup to be a bit saltier. I add some keto sweetener to balance out the acidity.
-
Finish the soup off with more fresh lime juice, green onion, and cilantro. Enjoy!