Kaeng Phed

Kaeng Phed is a rich and aromatic Thai red curry soup that is low in carbohydrates yet bursting with flavor. This comforting dish features tender chicken and fresh vegetables simmered in a creamy coconut milk broth, perfect for a satisfying meal.

Ingredients

• Chicken breast - 200 grams, sliced
• Coconut milk - 400 ml
• Red curry paste - 3 tablespoons
• Chicken broth - 200 ml
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Mushrooms - 100 grams, sliced
• Lime juice - 1 tablespoon
• Fish sauce - 1 tablespoon
• Fresh basil leaves - a handful
• Cilantro - a handful, chopped
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Heat the olive oil in a pot over medium heat.
2. Add the sliced chicken breast and cook until lightly browned, about 5 minutes.
3. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk and chicken broth, stirring to combine.
5. Add the sliced red bell pepper, zucchini, and mushrooms, and bring the mixture to a simmer.
6. Cook for 10-15 minutes until the vegetables are tender and the chicken is cooked through.
7. Stir in fish sauce and lime juice, adjusting seasoning with salt if needed.
8. Remove from heat and garnish with fresh basil and cilantro before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 24 g
• Saturated Fat: 20 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• High protein content aids in muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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