[print-me]

Paleo/Keto Coconut Thai Soup

Summer is rolling in very slowly this year. Usually by now, we’re reaching into the mid- high seventies in LA but this year we seem to hovering around 68. With the weather hedging on the cool side, I decided to fit one more soup on my menu this week. This one is super easy and full of flavor.

Serves 2-3

Prep and cook time is about 30 minutes total

Ingredients:

1 Tbsp Coconut oil

1 Tbsp. minced ginger

1 onion-finely chopped onion

2 minced garlic cloves

1 tbsp diced lemongrass (optional)*

4 oz mushrooms, thinly sliced

1 lb boneless chicken thighs or breast or medium size peeled shrimp

3 cups chicken broth

1 can coconut milk or cream

2-3 Tbsp fish sauce

2 Tbsp chile garlic sauce or paste

1 lime quartered

1 bunch of Thai basil or cilantro chopped

Rice:

2 cups cauliflower rice

1 tbsp olive oil

Directions:

Heat coconut oil in a large sauce pan over medium-high heat. Add ginger, garlic, and onion-saute for about 5 minutes, add mushrooms and chicken or shrimp and sauté for an additional  7-10 minutes or until tender, stirring frequently.

Turn the heat down to low-medium and add chicken broth, coconut milk and the next three items. Continue to cook for another 10-15 minutes, until the soup is piping hot.

While the soup is simmering, sauté the cauliflower rice in olive oil in a sauté pan over med-high heat, browning the rice a bit. Then add 1 Tbsp of water and 1 tsp Real Salt to the pan cover and continue to cook over a low flame or setting for an additional 5 minutes.

Serving Directions:

  1. Place ½-1 cup of cauliflower rice in the bottom of the bowl.
  2. Ladle Soup over the rice
  3. Top soup with basil or cilantro and squeeze of lime

Enjoy!

Remember that one of the benefits of our cruciferous veggies, aka cauliflower, broccoli, Brussels Sprouts, cabbage is that they assist our liver in removing toxins by donating sulfur groups and helping to balance hormones by helping the body rid of excess estrogens and donating something called DIM.

*How to use lemongrass: only 1/3 of the lemongrass stalk is edible. You’ll need to cut off the bottom part closest to the stem (about 1/2 inch) and use only 2-3 inches of the stalk. The grassy part is thrown away. Peel the outer layer of your stalk and then finely chop the stalk to be added to a sauté or soup for flavor.

Leave a Comment

Free 15 min Intro Call