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.
- 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
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.
Total Fat 15g
Saturated Fat 13g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Total Carbohydrate 4g
Dietary Fiber 0g