Keto Thai Chicken Soup With Coconut Milk

Find over 80 more keto recipes in my e-cookbook!

Printable recipe:

1 Tablespoon avocado oil
1 Onion, diced
6 Cloves garlic, minced
2 Tablespoons Ginger paste
1 Tablespoon Lemongrass paste
2 Carrots peeled and sliced into thin coins
8 ounces Sliced Baby Bella mushrooms
6 Boneless skinless chicken thighs cut into cubes
2 Cups Chicken Broth
1 14 ounce Can coconut milk, full fat
3 Tablespoons Fish sauce
3 Tablespoons Lime juice
2 teaspoons Thai red curry paste
Fresh cilantro for garnish

In a dutch oven over medium heat, add the avocado oil, onion, garlic, ginger, lemongrass and carrots.
Sauté until carrots begin to soften. Should take about 5-8 minutes.
Add in sliced mushrooms and sauté for five minutes more.
Add in chicken and continue to sauté until chicken is no longer pink. About 5 minutes.
Add in chicken broth, coconut milk, fish sauce, lime juice and red curry paste.
Stir and let simmer for 20 minutes uncovered.
Serve in bowls with cilantro for garnish.

Calories: 340kcal | Carbohydrates: 9g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Fiber: 1g | Sugar: 3g