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Low-Carb Thai Coconut Chicken Soup
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Low-Carb Thai Coconut Chicken Soup

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!

Servings: 6 bowls
Calories: 458 kcal
Course: Soup
Cuisine: Keto

Ingredients

  • 2 chicken breast 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 galangal or to taste) (cut into thin slices, fresh
  • 2-3 cups bone broth homemade
  • 1 tablespoon fish sauce or 15 ml, quality
  • 1 red bell pepper large
  • 1 cup peas frozen
  • cilantro for garnish, fresh
  • 1 cup mushrooms (fresh sliced)
  • 2 tablespoons lemon juice
  • red chili pepper paste (or fresh chili pepper - optional)
  • salt (to taste)

Instructions

    Cup of Yum
  1. Bring the bone broth in the pot to medium heat.
  2. Add the fresh galangal, lemongrass and kaffir lime leaves.
  3. While the broth is cooking, cut the chicken into bite-sized pieces and then add to the broth.
  4. Add the fish sauce and mushrooms. Add the coconut milk. Cut the large red pepper into strips and add to the soup.
  5. Stir all of the ingredients together.
  6. Cook medium to medium-low for 15-20 minutes checking periodically that the soup doesn’t boil over.
  7. Check the soup for taste. Add salt if needed.
  8. After the soup has cooked 15-20 minutes, add the frozen peas. Stir together.
  9. 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

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

Nutrition Facts

Serving: 6 bowls

Amount Per Serving

Calories 458

% 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.