Thai Coconut Soup with Shrimp or Chicken
Author: 
Serves: 2
 
Ingredients
  • BROTH
  • • 4 cups Chicken Broth
  • • 1.5 cups full fat coconut milk
  • • 3 Kaffir Lime leaves (found in Asian Markets) OR zest of 1 organic lime
  • • 1 inch fresh lemongrass cut in slices OR 1 teaspoon dried lemongrass
  • • 1 cup fresh cilantro
  • • 3 or 4 dried Thai Chilies or 1 jalapeno sliced
  • • 1 inch piece of fresh galangal root OR 1 inch piece fresh ginger root OR 2 to 3 pieces dried galangal root
  • • (get lemongrass, galangal and chilis together here)
  • • 1 teaspoon sea salt
  • SOUP
  • • 100 grams raw wild caught shrimp or 100 grams raw chicken thigh meat
  • 1 tablespoon coconut oil
  • • 30 grams mushrooms (any kind) sliced.
  • • 30 grams red onion, sliced thinly
  • • 1 tablespoon fish sauce or 1 anchovy finely smashed
  • • Juice of 1 lime
  • • 1 tablespoon chopped cilantro to garnish
Instructions
  1. Instructions
  2. Broth
  3. Put all ingredients in a sauce pan and simmer very lightly (do not boil hard!) for 20 minutes.
  4. Strain through a fine mesh colander and pour back into the pan.
  5. Soup
  6. Bring the broth back to a simmer, then add the shrimp or chicken and the fish sauce or anchovy.
  7. Add the sliced onion and the mushrooms.
  8. Let simmer for about 10 minutes, until the meat is done.
  9. Add the lime juice and serve in bowls with the chopped cilantro as garnish/
  10. OPTION:
  11. You can serve on top of shirataki noodles for a noodle soup!
Notes
TO LOWER CARBS SKIP LEMON JUICE AND ONION: 5 GR NET PER SERVING.
Nutrition Information
Serving size: 2 portions Calories: 493 Fat: 45.3 Carbohydrates: 8 Protein: 11.5
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/thai-coconut-soup