Updated: Aug 30, 2019
One taste of this amazing Thai Coconut Chicken Soup and it will be part of your regular recipe rotation! Kids and adults alike will love this hearty, satisfying soup. It's low carb, keto-friendly, and paleo!
Aprx 25 Boneless Skinless Chicken Thighs (a 2kg tray from costco)
1 red pepper, diced
1 cup brown mushrooms, diced
4 tsp minced ginger
3 tsp minced garlic
2 tsp lemongrass paste
2 tsp sambal oelek
3 cups chicken stock
1 can full fat coconut milk (14 fl oz/400ml)
4 tsp fish sauce
1/4 cup lime juice
1 TB brown sugar (optional)
Brown the chicken thighs in sesame oil in a large pot or dutch oven. 3-4 min per side and work in batches until all are done. Remove from the pot and set aside.
In the drippings, fry the diced red pepper, diced mushrooms, 4 tsp ginger, 3 tsp garlic, 2 tsp lemongrass paste, and 2 tsp sambal oelek. Stir until fragrant (3-5 min).
Add the liquids: 3 cups chicken stock, 1 can coconut milk, 4 tsp fish sauce, 1/4 cup lime juice, and 1 TB Brown Sugar. Stir until well incorporated.
Add the chicken thighs back to the pot and simmer on medium-low heat for at least 30 min. When done, the chicken should be easily shredded with two forks.
Garnish with cilantro, peanuts, or sesame seeds. Enjoy!
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