Gaeng Kua Kling

Gaeng Kua Kling is a spicy and aromatic Thai soup that features a robust coconut base infused with fragrant herbs and spices. This keto-friendly dish is perfect for those seeking a low-carb meal without sacrificing flavor.

Ingredients

• Coconut oil - 2 tablespoons
• Kaffir lime leaves - 4 leaves, finely shredded
• Galangal - 1 inch, sliced
• Lemongrass - 1 stalk, chopped
• Thai red curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Water - 500 ml
• Shrimp - 200 grams, peeled and deveined
• Fish sauce - 1 tablespoon
• Lime juice - 2 tablespoons
• Cilantro - 2 tablespoons, chopped
• Thai bird's eye chili - 1, sliced (adjust to taste)
• Mushrooms - 100 grams, sliced
• Zucchini - 1 medium, spiralized

Steps

1. In a pot, heat the coconut oil over medium heat until melted.
2. Add the sliced galangal, chopped lemongrass, and shredded kaffir lime leaves to the pot, sautéing for about 2-3 minutes until fragrant.
3. Stir in the Thai red curry paste and continue to cook for another 2 minutes, allowing the flavors to meld.
4. Pour in the coconut milk and water, stirring well to combine all the ingredients.
5. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
6. Add the shrimp and mushrooms to the pot, cooking for an additional 5-7 minutes until the shrimp turns pink and the mushrooms are tender.
7. Stir in the fish sauce, lime juice, and sliced chili, adjusting seasoning to taste.
8. Finally, add the spiralized zucchini and cook for another 2 minutes until just tender.
9. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 850 mg
• Cholesterol: 150 mg
• Total Fat: 28 g
• Saturated Fat: 22 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, promoting ketosis.
• Contains anti-inflammatory ingredients like galangal and lemongrass.

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