INGREDIENTS:

1 tbsp extra-virgin olive oil

1 tbsp freshly minced ginger

1 tsp garlic minced

6 oz shiitake mushrooms, chopped

6 cups chicken broth

1 (14-oz.) can coconut milk

1/4 Cup Heavy cream

1 tbsp fish sauce

1 lb boneless skinless chicken thighs, cut into 1" pieces

1 Lime (juice)

Salt & Pepper to taste

Cilantro leaves (garnish)

Chili oil (garnish)

DIRECTIONS:

In a Large pot or Dutch oven over medium heat

Heat oil, add ginger, garlic and cook for 1 minute or so, then add mushrooms and cook until soft, about 6-8 minutes

Add broth, coconut milk, heavy cream and fish sauce and bring to a boil

Taste before adding salt and pepper

Add chicken, reduce heat, and simmer until chicken is no longer pink, about 15 minutes

Turn off heat and stir in lime juice

Garnish with cilantro and chili oil before serving

ENJOY!!!

Thai Coconut Soup~ Chicken~ Keto~ Jeleszinhas recipes

Servings: 4 ~ Calories: 188 ~Net Carbs: 3.5 g

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