Keto Tom Kha Gai: Thai Coconut Chicken Soup

Ingredients:

• 3 lemongrass stalks

• One 16-ounce can coconut milk

• 1 tablespoon red chili paste

• 1½ cups mushrooms, chopped

• ½ small lime, juiced

• 3 boneless skinless chicken breasts

• 8 cups chicken bone broth

• 1 inch ginger, chopped

• 1 red pepper, sliced

• ½ shallot, sliced into rounds

• 1 cup cilantro, chopped

Directions:

1. Crush the lemongrass stalks.

2. In a large pot over medium-low heat, combine broth, lemongrass and ginger.

3. Steep for 25 minutes.

4. Remove the ginger and lemongrass bits.

5. Add chicken, shallots, peppers, mushrooms and chili paste. Then bring to a boil.

6. Simmer on low for 20 minutes until chicken is cooked and veggies are soft.

7. Remove from heat and add coconut milk, lime juice and cilantro.

8. Serve warm.

The Breakdown:

Makes a total of 6-8 servings.

Takes about 1 hour to prepare.

178 Calories

14g Protein

11.7g Fat

4.8g Carbohydrates

1g Fiber

3.3g Sugar

259 milligrams sodium

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