Thai Chicken Soup with Coconut Milk

Thai Chicken Soup with Coconut Milk

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

• 1 Tablespoon avocado oil (Click here for my favorite brand)
• 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

EQUIPMENT

• Dutch Oven

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.

Source: jenniferbanz.com

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