Chicken vegetable curry soup is a heart warming, inflammation fighting fat burning soup.
This soup can be made with or without low carb noodles. I personally like kelp noodles but others use shiritaki noodles.
Melt coconut oil over medium heat in a large soup pot. Add onion, green beans, bok choy, carrots and bay leaf. Sauté, stirring often, for 5 minutes. Add chicken and curry powder and stir for 3 minutes to coat the chicken. Add chicken broth,sea salt and pepper. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering.
Garnish the soup before serving with green onions and coconut.