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Thai Chicken Soup

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Servings :6
Prep Time25 mins
Cook Time25 mins
Total Time50 mins

Ingredients

  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 3 Scallions white and pale greens only. Thinly sliced. (Reserve dark greens for topping.)
  • 4 Garlic Cloves
  • 2 Teaspoons Ginger minced
  • 1 Jalapeño with seeds, thinly sliced (or seeded if you prefer less heat)
  • 2 Red Bell Peppers sliced
  • 1 Cup Mushrooms sliced
  • 3 Lemon Grass Bulbs
  • 1 Quart Chicken Broth
  • 1 13.5 Ounce Full Fat Coconut Milk*
  • 1 Tablespoon Fish Sauce
  • 4 Teaspoons Red Curry Paste
  • 1 Tablespoon Sugar erythritol of low carb!
  • 1 Teaspoons Kosher Salt
  • 1 Teaspoons Lime Zest
  • 1 Pound Chicken Breast or Thighs boneless + skinless
  • Fresh Cilantro

Instructions

  • Heat vegetable oil in a heavy bottom stockpot.
  • Once shimmering, add scallions, garlic, ginger, and jalapenos. Saute until fragrant, about 2 minutes.
  • Stir in the bell peppers, mushrooms, and lemongrass. Saute until softened, about 3-5 minutes.
  • Add chicken broth, coconut milk, fish sauce, curry paste, sugar, salt, lime zest and chicken to the stockpot.
  • Bring soup to a boil, then cover and continue to cook for 25 minutes. Check chicken to see that it's cooked through fully (no longer pink) before moving on to the next step.
  • Place cooked chicken on a plate and all it to rest for 10 minutes.
  • Remove the lid from the soup, and continue to cook at a steady simmer for 10 minutes.
  • Shred chicken into large pieces and return to the soup.
  • Taste test the seasoning of the soup and adjust to your liking. (I like to add an additional teaspoon of salt here).
  • Ladle into bowls, top with freshly chopped cilantro and lime slices, and enjoy!

Lindsey's Tips

Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 
Milk. I swap between unsweetened light almond or coconut milk.
**Most curries have a soupier consistency than this recipe, because you’ll be sopping up the sauce with rice or naan. Since cauliflower rice doesn’t absorb as much liquid, I decided to use less chicken broth so the curry wouldn’t be a soupy. Feel free to add more chicken broth if you prefer a soupier curry. The goal here is to cover your chicken in liquid so it can finish cooking.
*Nutritional information will vary with the amount of liquid you cook out of the curry. The easiest way to calculate the nutrition, is dividing this recipe into 6 servings. This nutritional information is based on 1 serving, if you make 6 servings from this recipe:

Nutrition

Calories: 329kcal | Carbohydrates: 12g | Protein: 20g | Fat: 24g | Saturated Fat: 19g | Cholesterol: 48mg | Sodium: 1302mg | Potassium: 772mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 70mg | Calcium: 40mg | Iron: 2mg
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