Thai Onion Curry Soup

This is my twist on a low-carb French Onion soup; however this recipe is more zesty than savory. You can add more protein if desired, or keep it vegetarian- or vegan-friendly. This soup tastes even better the next day


  • Chicken/Beef/Vegetable Broth (organic prefered), 32 oz
  • Large Yellow Onion, chopped
  • Organic Coconut Milk, 1 can (13.5 oz)
  • Yellow/Red/Green Curry Paste, 2–4 tbsp (for desired spice)
  • Baby Bella Mushrooms (16–24 oz), cut into quarters
  • Lime
  • Fish Sauce and Coconut Amino Acids, a dash or two (optional)


  1. Caramelize the onions in a pot large enough to fit all soup ingredients. Add 1 tbsp of oil (preferably coconut oil) and heat on medium until the onion softens; ~7–12 min.
  2. Next, toss in mushrooms and let the moisture escape as it adds liquids into the pot. Cook until just softened, but not overcooked; ~5 min.
  3. Clear a space in the center of the pot and dump the curry past in the center to fry the spices and let them blossom. Stir all to incorporate.
  4. Add only the full-fat portion of the coconut milk, let simmer for ~3 minutes before incorporating the rest of the milk. Stir and let simmer for about 5 minutes.
  5. Add broth, stir, and let simmer for another 5 minutes or so, or until you can’t stand to wait any longer!
  6. When heated and cooled to a reasonable temperature, squeeze in the juice of a whole lime and serve with an extra wedge on the size.


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