My Take on Thai Soup
THM:FP (with S options), low carb, low fat, sugar free, gluten/egg/dairy free
Serves: 1
  • 1½ cups low fat broth of choice (I used turkey broth made from bouillon)
  • ½ cup unsweetened almond or coconut milk (from a carton - not the canned kind)
  • Additional bouillon for a stronger flavor, if desired
  • 1 T tomato paste
  • 2 T defatted peanut flour (or more, to taste; you could also use 1 T natural peanut butter for an S option)
  • ¼ cup Rotel-style tomatoes
  • Chopped nonstarchy veggies of choice (clean out your fridge...I used green onion, mushrooms, spinach, and onion...broccoli would be good)
  • Up to 4 oz. lean protein of choice, such as chopped cooked chicken breast
  • ½ tsp. chili powder
  • Dash of red pepper
  • ¼ tsp. garlic powder
  • Salt to taste (if needed)
  • Sprinkle of peanuts, optional (S option)
  1. Stir all ingredients together in a small saucepan and simmer until the vegetables are soft and everything is warmed through. The longer you simmer, the better the flavors. Serves 1 (feel free to make a larger batch, if desired).
  2. Use a homemade bone broth for optimum health benefits!
Recipe by Briana Thomas at