Thai · Dinner
Coconut Chicken Soup
Coconut chicken soup built on a Thai base: chicken thigh simmered in coconut milk with lemongrass, ginger, chilies and mushrooms, finished with fish sauce, lime juice and cilantro. Keto-adapted by dropping rice and bread, this aromatic, sour and spicy broth keeps fat high and net carbs low.
$6
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
517Calories
32.4gProtein
38.6gFat
11.8gCarbs
4.1gSugar
2.3gFiber
1350mgSodium
161mgChol
27.9gSat Fat
780mgPotassium
55mgCalcium
3.4mgIron
0.5mcgVitamin B12
18mgVitamin C
Goes well with
Sauvignon Blanc or Albariño
local
Thai Iced Tea (Cha Yen)
international
gluten-free
low-carb
keto
Instructions
1
Prep
Slice chicken thigh into bite-size strips, bruise lemongrass, thinly slice ginger and chili, and slice scallions.
2
Sauté
Warm avocado oil over medium heat, sauté lemongrass, ginger and half the chili for 1–2 minutes until fragrant.
3
Simmer
Add coconut milk, chicken stock and kaffir lime leaves; bring to a gentle simmer over medium heat for 3–4 minutes.
4
Add chicken thigh and mushrooms; poach over medium-low heat for 8–10 minutes until chicken is opaque and mushrooms soften.
5
Finish
Remove from heat, stir in fish sauce and lime juice, taste and adjust brightness with extra lime if needed.
6
Plate
Ladle into a bowl, scatter remaining chili, cilantro and scallions on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 2 cup480ml coconut milk
- 1/2 cup120ml chicken stock
- 22 stalk lemongrass
- 2 oz56g fresh ginger
- 44 kaffir lime leaves
- 5 oz140g mushrooms
- 22 fresh red chili
- 3 tbsp3 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 4 tbsp4 tbsp cilantro
- 44 scallions
- 2 tsp2 tsp avocado oil
