This deliciously smooth and creamy avocado soup is packed full of goodness and Thai flavors! Low carb, gluten free, and dairy free recipe.
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OK. Confession time. When I first made this recipe back in April 2016, I really DIDN'T like avocados. Actually, I'll clarify that. I didn't like the TEXTURE of them. In my “About Me” page on this site it said:
“Here’s some things you may have noticed about my recipes:
- Short ingredient lists
- Low serving sizes
- They very rarely contain peanut butter, avocado, green bell pepper or coffee!”
So I confronted the enemy with this recipe – my first ever avocado recipe. Because I know it is low carb AND has so many health benefits. I figured that once I got over pureeing the thing into a soup, I wouldn't have to deal with the texture. And I was right – I could actually enjoy the soup!
Check out all the low carb avocado recipes that I have made since then!
How to Make Low Carb Thai Avocado Soup
Place the avocado in a blender or food processor and add unsweetened coconut milk, Thai green curry paste, and lime juice. Be sure to mix the solids and liquids of the coconut milk together if they have separated.
Blend until smooth (it will be super thick).
Add the mixture to a saucepan with some vegetable stock (you could also use chicken stock or broth – I highly recommend Kettle & Fire – their products are SO good!). Bring it to the boil then simmer for five minutes.
Check for seasoning and add salt and pepper as needed. Serve with chopped fresh cilantro and lime wedges or slices!
It could serve four people as an appetizer or two as a lunch dish.
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Low Carb Thai Avocado Soup
This deliciously smooth and creamy avocado soup is packed full of goodness and Thai flavors! Low carb, gluten free, and dairy free recipe.
Ingredients
- 1 ripe avocado
- 1 cup canned unsweetened coconut milk
- 1-2 tsp Thai green curry paste
- 1 tsp lime juice
- 2 cups vegetable or chicken stock
- salt and pepper
- fresh cilantro, chopped
- lime wedges or slices
Instructions
- Remove the skin and stone from the avocado, then place it in a blender food processor with the coconut milk, curry paste, and lime juice. Blend until smooth.
- Pour into a saucepan, and add the stock. Bring to a boil, then simmer for 5 minutes. Test for seasoning, adding salt and pepper if necessary.
- Serve with chopped fresh cilantro and lime.
Notes
3g net carbs per serving (just under one cup, based on four servings)
6g net carbs per serving (just under two cups, based on two servings)
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Nutrition Information
Yield 4 Serving Size Quarter of the soupAmount Per Serving Calories 100Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 382mgCarbohydrates 6gNet Carbohydrates 3gFiber 3gSugar 1gProtein 1.4g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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