Thai Chicken Soup with Coconut Milk

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Thai Chicken Soup with Coconut Milk
Thai Chicken Soup with Coconut Milk is a fulfilling light, rich and creamy Thai Soup recipe! Want to bring the zest back to your dinner table (in under and hour) but need a low carb, keto friendly choice? Tom Kha Gai Soup is burstingly bold, perfect authentic recipe addition to your keto recipe collection!

Ingredients
  • 1 Tablespoon avocado oil (Click here for my favorite brand)
  • 1 Onion, diced
  • 6 Cloves garlic, minced
  • 2 Tablespoons Ginger paste
  • 1 Tablespoon Lemongrass paste
  • 2 Carrots peeled and sliced into thin coins
  • 8 ounces Sliced Baby Bella mushrooms
  • 6 Boneless skinless chicken thighs cut into cubes
  • 2 Cups Chicken Broth
  • 1 14 ounce Can coconut milk, full fat
  • 3 Tablespoons Fish sauce
  • 3 Tablespoons Lime juice
  • 2 teaspoons Thai red curry paste
  • Fresh cilantro for garnish
EQUIPMENT
  • Dutch Oven
Instructions
  • In a dutch oven over medium heat, add the avocado oil, onion, garlic, ginger, lemongrass and carrots.
  • Sauté until carrots begin to soften. Should take about 5-8 minutes.
  • Add in sliced mushrooms and sauté for five minutes more.
  • Add in chicken and continue to sauté until chicken is no longer pink. About 5 minutes.
  • Add in chicken broth, coconut milk, fish sauce, lime juice and red curry paste.
  • Stir and let simmer for 20 minutes uncovered.
  • Serve in bowls with cilantro for garnish.
Source: jenniferbanz.com