Thai Coconut Soup

This Low Carb Thai Coconut Soup is a fragrant and creamy delight, featuring tender chicken and fresh herbs in a rich coconut broth. Perfect as a light meal or a comforting starter, it brings the essence of Thai cuisine to your kitchen.

Ingredients

• Chicken breast - 200 grams, diced
• Coconut milk - 400 ml
• Chicken broth - 250 ml
• Lemongrass - 1 stalk, smashed
• Galangal - 1 cm piece, sliced (or ginger as a substitute)
• Kaffir lime leaves - 3, torn
• Mushrooms - 100 grams, sliced
• Thai chili - 1, sliced (adjust to taste)
• Fish sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Cilantro - 2 tablespoons, chopped
• Green onion - 2 tablespoons, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium pot, combine coconut milk and chicken broth, and bring to a simmer over medium heat.
2. Add the smashed lemongrass, sliced galangal, and torn kaffir lime leaves to the pot and let simmer for 5 minutes to infuse the flavors.
3. Add the diced chicken to the pot and cook for about 10 minutes, or until the chicken is fully cooked through.
4. Stir in the sliced mushrooms and Thai chili, cooking for an additional 5 minutes.
5. Season the soup with fish sauce, lime juice, salt, and pepper to taste.
6. Remove from heat and stir in chopped cilantro and green onions just before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 1200 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 22 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in healthy fats from coconut milk, which can provide energy and promote satiety.

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