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!
Print Recipe
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 Tbsp lemongrass (or 5 grams) (freshly cut)
- 1-2 in. fresh galangal (or to taste) (cut into thin slices)
- 2-3 cups homemade bone broth
- 1 Tbsp quality fish sauce (or 15 ml)
- 1 large red pepper
- 1 cup frozen peas
- fresh cilantro (for garnish)
- 1 cup mushrooms (fresh sliced)
- 2 Tbsp 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.