Keto Thai Chicken Soup With Coconut Milk
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Printable recipe: https://jenniferbanz.com/thai-chicken-soup-with-coconut-milk-tom-kha-gai
INGREDIENTS
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
INSTRUCTIONS
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.
NUTRITION
Calories: 340kcal | Carbohydrates: 9g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Fiber: 1g | Sugar: 3g
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