Low Carb Chicken Soup with Coconut Cream

I always find myself making some sort of chicken soup when we’re low carb-ing it, especially in these colder months. Usually I sub white beans for noodles and play around with seasoning. This one leans Thai in its flavor profile and I’m pretty happy with it. We’ll have it tonight for dinner, maybe with a kale Caesar side salad.

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14 oz chicken breast, cut into strips

1 can white beans, drained

6-7 cups chicken stock

1 tbsp coconut oil

1 jalapeno, seeded and chopped

1.5 onions, sliced

4 mushrooms, sliced

3 garlic cloves, minced

1 tbsp fresh ginger

1/4 cup coconut cream

1/2 cup frozen peas

2 tbsp chopped fresh cilantro

splash vinegar and/or lemon juice

1 tbsp fish sauce

1 tbsp chopped fresh dill

white pepper, to taste

about 1 tsp dried lemongrass

Heat coconut oil in pot or Dutch oven. Sautee onion, garlic, mushrooms, jalapeno and ginger for about 5 minutes, until softened and slightly browned. Add chicken stock, white pepper, lemongrass and bring to simmer. At this point I added lemon juice and fish sauce to brighten things.

Add beans and chicken strips and cook through (about 15 minutes). Stir in coconut cream, remaining fresh herbs and peas. Cook another five minutes and serve.

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1 Comment

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One response to “Low Carb Chicken Soup with Coconut Cream

  1. Pingback: Low Carb January, Week Two | Missy's Recipes

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