Low Carb Thai Avocado Soup

This smooth and creamy avocado soup is packed full of goodness and Thai flavors!

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OK. Confession time. I really really don’t like avocados. Actually, I’ll clarify that. I don’t like the TEXTURE of them. Right now* in my “About Me” page on this site it says:
“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 am confronting the enemy with this recipe. Yes, 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!

My first task was to deal with the slimey green thing. And yes, I’m showing you a photo of an avocado to record this moment!

Once the stone and skin were removed, I could dump it into the food processor and not have to worry about touching it again! Also to the food processor I added unsweetened coconut milk and Thai green curry paste. I blended the mixture until smooth.

Then I added everything to a saucepan with some vegetable stock (you could also use chicken stock). I brought it to the boil then simmered it for five minutes. After checking for seasoning, I served it with chopped fresh cilantro and lime wedges! It could serve four people as an appetizer or two as a lunch dish.

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Low Carb Thai Avocado Soup

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

This deliciously smooth and creamy avocado soup is packed full of goodness and Thai flavors! Low carb, gluten free and LCHF recipe.

Course: Soup

Cuisine: Thai

Keyword: avocado, coconut, lime, low carb, soup, thai

Servings: 2

Calories: 383 kcal

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

1. Remove the skin and stone from the avocado, then place it in a food processor with the coconut milk, curry paste, and lime juice. Blend until smooth.

2. 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.

3. Serve with chopped fresh cilantro and lime.

Recipe Notes

8g net carbs per serving (half the recipe)

Nutrition Facts

Low Carb Thai Avocado Soup

Amount Per Serving

Calories 383 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Saturated Fat 21g 105%

Cholesterol 0mg 0%

Sodium 960mg 40%

Potassium 724mg 21%

Total Carbohydrates 16g 5%

Dietary Fiber 8g 32%

Sugars 5g

Protein 4g 8%

Vitamin A 20.8%

Vitamin C 16.1%

Calcium 2.6%

Iron 11.3%

* Percent Daily Values are based on a 2000 calorie diet.

*My About Me page has now been changed and doesn’t include avocado! Check out all my low carb avocado recipes!

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