Low-carb Thai Coconut Soup
This Low-Carb Thai Coconut Soup is a delicious and healthy option for a light meal. Packed with the flavors of coconut, lemongrass, and Thai spices, this soup is sure to warm you up on a chilly day.
Ingredients
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, smashed
- 1 inch piece of ginger, sliced
- 2 cloves garlic, minced
- 1 red chili, sliced
- 1 lb chicken breast, thinly sliced
- 8 oz mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large pot, combine the coconut milk, chicken broth, lemongrass, ginger, garlic, and chili. Bring to a simmer over medium heat.
- Add the sliced chicken and mushrooms to the pot. Cook for 10-15 minutes, or until the chicken is cooked through.
- Stir in the fish sauce, soy sauce, and lime juice. Season with salt and pepper to taste.
- Remove the lemongrass stalks and ginger slices from the soup.
- Serve the soup hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cups Ladle
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Low-Carb Thai Coconut Soup with a side of cauliflower rice for a complete and satisfying meal.
Tips & tricks
For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
Cost
$15