Gaeng Kua Khao

Gaeng Kua Khao is a rich and flavorful Thai soup that combines the warmth of spices with the richness of coconut milk, perfect for a comforting meal. This keto-friendly version is low in carbs while still delivering the authentic taste of Thailand.

Ingredients

• Coconut oil - 2 tablespoons
• Minced garlic - 2 cloves
• Minced ginger - 1 tablespoon
• Red curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Chicken broth - 500 ml
• Shredded cooked chicken - 200 grams
• Zucchini - 1 medium, sliced
• Mushrooms - 100 grams, sliced
• Bell pepper - 1 medium, sliced
• Fish sauce - 1 tablespoon
• Lime juice - 2 tablespoons
• Fresh basil leaves - 10 grams, for garnish
• Chili flakes - to taste

Steps

1. In a pot, heat 2 tablespoons of coconut oil over medium heat.
2. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger, sauté until fragrant, about 1 minute.
3. Stir in 2 tablespoons of red curry paste, cooking for another minute until combined.
4. Pour in 400 ml of coconut milk and 500 ml of chicken broth, stirring well to combine.
5. Bring the mixture to a gentle simmer, then add 200 grams of shredded cooked chicken, 1 sliced zucchini, 100 grams of sliced mushrooms, and 1 sliced bell pepper.
6. Season with 1 tablespoon of fish sauce and let the soup simmer for about 15 minutes until the vegetables are tender.
7. Remove from heat and stir in 2 tablespoons of lime juice.
8. Serve hot, garnished with fresh basil leaves and chili flakes to taste.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, supporting brain health.
• Low in carbs, making it suitable for ketogenic diets.

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