Thai Chicken Soup

By Ellie

6 Person

40 Minutes

340 Calories

Thai Chicken Soup with Coconut Milk is a fulfilling light, rich and creamy Thai Soup recipe! Want to bring the zest back to your dinner table (in under and hour) but need a low carb, keto friendly choice? Tom Kha Gai Soup is burstingly bold, perfect authentic recipe addition to your keto recipe collection!

Ingredients

Fresh cilantro for garnish
2 tbsp. Thai red curry paste
3 tbsp. Lime juice
3 tbsp. Fish sauce
1 14 oz. Can coconut milk, full fat
2 cups Chicken Broth
6 Boneless skinless chicken thighs
8 oz. Sliced Baby Bella mushrooms
2 Carrots
1 tbsp. Lemongrass paste
2 tbsp. Ginger paste
6 cloves garlic
1 Onion
1 tbsp. Avocado oil

Method

01

In a dutch oven over medium heat, add the avocado oil, garlic, ginger, lemongrass, and carrots.
02

Saute until carrots begin to soften. It should take about 5-8 minutes.
03

Add in sliced mushrooms and saute for five minutes more.
04

Add in chicken and continue to saute until chicken is no longer pink. About 5 minutes.
05

Add in chicken broth, coconut milk, fish sauce, lime juice and red curry paste.
06

Stir and let simmer for 20 minutes uncovered.
07

Serve in bowls with cilantro for garnish.