Soups are popular on the keto diet since they are easy to make. In addition, they keep you fuller longer since the liquid will stay in the stomach while the solid foods are being digested. This triggers the stomach wall to suppress the production of ghrelin, which makes you feel fuller longer.
This Thai Chicken Soup with coconut milk fits the bill. Thai chicken soup with coconut milk, also known as Tom Kha Gai soup, is a Thai coconut soup that has a spicy and sour flavor. It is made with red chili paste, which works with Thai red chilies to give the soup a hot spicy taste, and coconut milk to give the broth its characteristic creamy white color. In addition, this Thai chicken soup with coconut milk aromatics such as onions, garlic, ginger, and lemongrass provides the soup with a citrusy, slightly minty flavor. In short, it is a steamy bowl of hot soup filled with delicious veggies and chicken.
Ingredients
1 tablespoon Olive Oil
1 White Onion, minced
2 cloves Garlic, minced
2 Thai Red Chilies, sliced thinly
1-inch Ginger (about 1 1/2 tablespoons) sliced into 4-inch pieces
1 Lemongrass Stalk pounded and cut into 2-inch long pieces
2 teaspoons Thai Red Curry Paste
4 cups Low Sodium Chicken Broth
4 cups canned Coconut Milk
2 medium Chicken Breasts cut into 1/2-inch pieces
8 ounces White Button Mushroom caps, stems and gills removed, sliced into 1/2-inch pieces
2 tablespoons Sugar-Free Sweetener Sugar
2 tablespoons Fish Sauce
Juice of 1 Lime
1/4 cup Fresh Cilantro Leaves, for garnish
Note: Pound the Lemongrass stalk with the side of a knife
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