fbpx

Featured

Keto Thai Coconut Chicken Soup

By Jason Fung, MD

Keto Thai Coconut Chicken Soup

This classic Thai soup is fragrant, light, and luscious yet creamy and comforting, not to mention dairy-free. Here, it includes chicken and shrimp, but you can use all chicken or all shrimp; just adjust the macros accordingly. Recipe from Keto-Mojo
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Break-Fast Meal, Dinners + Mains
Cuisine American, Asian
Servings 4
Calories 541 kcal

Ingredients
  

  • 2 tbsp coconut oil
  • 2 scallions sliced thin, white and green parts separated
  • 1 small red pepper seeded and cut into 1/4-inch by 1-inch slices
  • 2 tbsp ginger sliced fresh
  • 1 1/2 tsp garlic powder
  • 2 tbsp Thai red curry paste
  • 1 qt chicken broth
  • 13.5 oz coconut cream (1 can - not cream of coconut)
  • 8 oz chicken thighs boneless, skinless, cut into bite-sized pieces
  • 8 large shrimp peeled and deveined
  • 6 oz button mushrooms sliced
  • 1 tbsp tamari
  • 1 tbsp granulated erythritol
  • 1 tbsp fish sauce plus more to taste
  • 1 tbsp lime juice, fresh
  • 2 tbsp cilantro leaves, fresh

Instructions
 

  • In a medium pot, heat the coconut oil over medium heat. Add the white part of scallions and the red pepper, ginger, garlic powder, and red curry paste and cook, stirring frequently until scallions and red pepper are softened, 5 minutes.
  • Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes.
  • Add the coconut cream, chicken, shrimp, and mushrooms. Simmer until chicken pieces and shrimp are just cooked through, 8 to 10 minutes.
  • Add the tamari, erythritol, fish sauce, and lime juice. Cook for 3 minutes more. Taste, then adjust the flavor if desired with additional tamari, fish sauce, or lime juice.
  • Ladle the soup into serving bowls, garnish with scallion greens and cilantro leaves, and serve.

Nutrition

Nutrition Facts
Keto Thai Coconut Chicken Soup
Amount per Serving
Calories
541
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
38
g
238
%
Cholesterol
 
77
mg
26
%
Sodium
 
1610
mg
70
%
Potassium
 
850
mg
24
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
17
g
34
%
Vitamin A
 
1871
IU
37
%
Vitamin C
 
46
mg
56
%
Calcium
 
61
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Asian, Break-Fast Meal, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

Share this article with a friend

More articles you might enjoy…

MORE BLOGS