Low-Carb Thai Coconut Chicken Soup
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Low-Carb Thai Coconut Chicken Soup
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This Low-Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter! It's paleo, gluten free, and dairy free too!
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Ingredients
- 2 chicken breasts (use pre-cooked chicken to save time)
- 1000 ml coconut milk (or 4 cups)
- 2-3 kaffir lime leaves (these can be dried or fresh. See Recipes Notes for substitution)
- 2 tablespoons lemongrass (or 5 grams) (freshly cut)
- 1-2 inches fresh galangal (or to taste) (cut into thin slices)
- 2-3 cups homemade bone broth
- 1 tablespoon quality fish sauce (or 15 ml)
- 1 large red pepper
- 1 cup frozen peas
- fresh cilantro (for garnish)
- 1 cup mushrooms (fresh sliced)
- 2 tablespoons lemon juice
- red chili pepper paste (or fresh chili pepper - optional)
- salt (to taste)
Instructions
- Bring the bone broth in the pot to medium heat.
- Add the fresh galangal, lemongrass and kaffir lime leaves.
- While the broth is cooking, cut the chicken into bite-sized pieces and then add to the broth.
- Add the fish sauce and mushrooms. Add the coconut milk. Cut the large red pepper into strips and add to the soup.
- Stir all of the ingredients together.
- Cook medium to medium-low for 15-20 minutes checking periodically that the soup doesn’t boil over.
- Check the soup for taste. Add salt if needed.
- After the soup has cooked 15-20 minutes, add the frozen peas. Stir together.
- Ladle the soup into bowls. Garnish with fresh cilantro and chili paste to taste. This soup is traditionally paired with white rice, but you can opt for something grain-free like cauliflower rice.
Notes
- If you would like a great homemade option for coconut milk, see Easiest Homemade Coconut Milk.
- Kaffir lime leaves have a very distinct taste, so I recommend using them if you can, but if you want a cheaper substitute, try 1/2 bay leaf, 1/4 teaspoon lime zest, and organic lemon thyme (use either 3/32 teaspoon fresh of 1/32 teaspoon dried).
- A possible substitute for the galangal is fresh young ginger.
- If you would rather purchase your bone broth instead of making it, here's a great place to buy it. In a pinch use Vegetable Broth Powder. You can use chicken stock instead of bone broth.
- Use green beans or another non-starchy vegetable instead of the peas for a low-carb option.
- You can use the juice of one fresh lemon instead of store-bought lemon juice.
- If you would like a great homemade option for coconut milk, see Easiest Homemade Coconut Milk.
- Kaffir lime leaves have a very distinct taste, so I recommend using them if you can, but if you want a cheaper substitute, try 1/2 bay leaf, 1/4 teaspoon lime zest, and organic lemon thyme (use either 3/32 teaspoon fresh of 1/32 teaspoon dried).
- A possible substitute for the galangal is fresh young ginger.
- If you would rather purchase your bone broth instead of making it, here's a great place to buy it. In a pinch use Vegetable Broth Powder. You can use chicken stock instead of bone broth.
- Use green beans or another non-starchy vegetable instead of the peas for a low-carb option.
- You can use the juice of one fresh lemon instead of store-bought lemon juice.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
11g
(4%)
Protein
24g
(48%)
Fat
38g
(58%)
Saturated Fat
32g
(160%)
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
377mg
(16%)
Potassium
823mg
(24%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
829IU
(17%)
Vitamin C
40mg
(44%)
Calcium
44mg
(4%)
Iron
6mg
(33%)
Net Carbohydrates
9g
Nutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 24g | 48% |
| Fat | 38g | 58% |
| Saturated Fat | 32g | 160% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 377mg | 16% |
| Potassium | 823mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 40mg | 44% |
| Calcium | 44mg | 4% |
| Iron | 6mg | 33% |
| Net Carbohydrates | 9g |
* Percent Daily Values are based on a 2,000 calorie diet.
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