An easy-to-make version of the traditional Thai coconut soup that is low in carbs and high in healthy fats. It tastes great with coconut, curry, and lime.
Ingredients: 2 cups chicken broth. 1 can 13.5 oz full-fat coconut milk. 1 tbsp coconut oil. 2 cloves garlic, minced. 1 inch ginger, grated. 2 tbsp Thai red curry paste. 1 tbsp fish sauce. 1 tbsp lime juice. 1 cup sliced mushrooms. 1 cup shredded cooked chicken. 1/4 cup chopped cilantro. Salt and pepper to taste.
Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Add the ginger and garlic that have been minced and saut until the smell is nice. Add the Thai red curry paste and cook for one minute. Add the chicken broth and coconut milk and mix them well. Bring everything together to a simmer. Put in the chicken shreds and sliced mushrooms. Simmer for 5 to 7 minutes, until the mushrooms get soft. To taste, add fish sauce, lime juice, salt, and pepper. Add chopped cilantro as a garnish before serving.
Prep Time: 10 minutes
Cook Time: 15 minutes
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