I always feel a little guilty in January when the weather in LA is warm and sunny but the rest of the country is buried in snow and ice. I can’t do anything about the weather but I can offer this recipe for a warming, comforting bowl of Thai-inspired, keto-friendly soup.
This is a great go-to for cold and flu season. It’s fast and easy to make when you don’t have energy for anything more complex. Nevertheless, the tangy, faintly-spicy, rich and creamy broth tastes complex and energizing.
You can easily swap the shrimp for diced chicken – just add the chicken when you add the mushrooms. If you don’t have lemongrass handy, the stuff in the tube works just fine – or leave it out without too much harm done.
Fast, gluten-free, low carb and paleo, this is a recipe you’ll want to keep handy for any time of year.
Ingredients
- 1 14-oz can coconut milk
- 2 c reduced-sodium chicken broth
- 1 tbs garlic, minced
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 c mushrooms, sliced
- 1 tbs fresh lime juice
- 1 tbs Thai fish sauce
- 1 tsp Thai chili paste or chilis
- 1 lb shrimp, peeled and deveined
- 1/4 c fresh basil leaves, finely chopped
- 1/4 c fresh cilantro, finely chopped
Instructions
Combine coconut milk, broth, ginger, and lemongrass in a medium pot over high heat and bring.
Add mushrooms, lime juice, fish sauce, and chili paste. Reduce heat and simmer until mushrooms are tender, about 5-7 minutes. Add shrimp and continue to simmer until cooked through, about 2-3 minutes.
Stir in basil and cilantro and serve.
Nutritional Information
Calories 240
Total Fat 15g
Saturated Fat 13g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 173mg
Sodium 1106mg
Potassium 18mg
Total Carbohydrate 4g
Dietary Fiber 0g
Sugars 2g
Protein 32g
This soup was so good! I did add some red bell pepper, as well as some left over broccoli florets. It was delicious! If you are a fan of Thai soups this is a must!
Mmm… pepper and broccoli are awesome additions!
I’ve been wanting to make a Thai soup for awhile now! I am in the research stages of keto lifestyle! Recipe looks simple enough but, my wondering, as too how much ginger to add, recipe doesn’t say and I’m noy a huge fan so,if you could pleas advise!
I love loads and loads of ginger but if you’re not a huge fan, a a scant teaspoon of finely minced ginger should give it enough flavor. For ginger lovers like me, a couple of tablespoons 😀
This soup was good, however there is no mention of how much ginger ( I used 1T grated fresh). I also upped the chili paste to 1T because we like it spicy. I think next time I will try to sauté garlic & ginger in a bit of oil first to bring out the fragrance.
This soup was good, however there is no mention of how much ginger ( I used 1T grated fresh). I also upped the chili paste to 1T because we like it spicy. I think next time I will try to sauté garlic & ginger in a bit of oil first to bring out the fragrance.
Hi, what does 2 c reduce sodium chicken broth mean?
Hi Christina! Some chicken broth is marked as “reduced sodium” meaning it contains less salt. I made this recipe using 2 cups of that type of broth. You can absolutely use regular chicken broth or any other kind of broth – just keep in mind that the nutritional information will be different for you. I hope you love it!
The ingredients list says garlic, but the instructions say ginger… which one is the real ingredient?
Oh no! I’m an idiot! Ingredients should say ginger (although I actually use both). I can’t update right now but will shortly.
Thank you so much for catching!!
I made this recipe today, and the entire family absolutely loved it. I doubled the recipe to make enough for everyone, and the proportions worked perfectly for doubling (except I did add an extra can of coconut milk to really amp up that flavor). I also added four Thai red chili peppers (halved), to give it a bit more fire. Delicious!
Sounds like excellent improvements! Yum!