Spicy Keto Thai Chicken Soup
An easy keto soup you can make in 15 minutes with spicy thai chicken and vegetables steamed in a foil packet and tossed in a coconut milk bone broth. Perfect for a simple lunch or to take camping!
Spicy Keto Thai Chicken Soup Ingredients
- 1/3 cup caulifower rice
- 2 boneless, skinless chicken thighs, diced
- salt & pepper
- 1 cup baby spinach leaves
- 1/2 cup zucchini sliced into half moon shapes
- 1/4 cup carrots, julienned
- 2-3 thai chile peppers or 1/4 teaspoon red pepper flakes
- 2 teaspoons chili garlic sauce
- 1 package Power Provisions Coconut Milk Thai Bone Broth Soup
- or substitute with 1/2 cup coconut milk and 1/2 cup chicken broth
Spicy Keto Thai Chicken Soup Directions
Preheat grill to high (about 400 to 500 degrees). If using an oven, preheat the oven to 400 degrees.
Lay down foil
To a double lines sheet of foil, lay down cauliflower rice into the center of the foil. Add diced chicken thighs to the top of the foil and season with salt and pepper.
Make a foil pack
Top with remaining vegetables, seasoning and chili garlic sauce.
Fold the pack
Bring the long edges of the foil to meet at the center and fold a crease together at the top and roll down, but do not press the foil all the way down onto the food. Leave a gap inside the foil for air to circulate around the food. Fold in the sides to the top.
Grill over direct high heat or bake at 400 degrees until chicken is no longer pink and cooked through, about 15 minutes.
While chicken foil packet is cooking, prepare the Power Provisions coconut milk soup according to package directions. Can substitute with 1/2 cup of coconut milk and 1/2 cup chicken bone broth if desired.
Pour over grill vegetables
Once the chicken foil pack is done cooking, remove from the grill and pour contents of the foil pack into the coconut milk broth. Stir and enjoy!