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Low Carb Recipe – Thai Ginger Chicken Soup

Okay, it’s Saturday afternoon, and you’re probably looking for something delicious to make for dinner tonight. Thai food is on eof my wife’s and my favorite foods, but when you’re eating low carb, Pad Thai and Mee Krob just aren’t on the Low-Carb menu.

We love Thai soup, too, so this recipe, originally posted on June 15, 1999 is a great treat.

So, if you like Thai Food, and are eating Low Carb on the Atkins Diet, this may be exactly what you’re looking for.

Thai Ginger Chicken Soup

2.3g carbs per serving

Makes 4 servings

  • 2 cloves of garlic, crushed
  • 1/8 tsp. cayenne pepper, optional
  • 2 tsp. lemon grass, ground
  • 2 tsp. chives, chopped
  • 1 Tbs. ground coriander
  • 2 inches fresh ginger, grated
  • 1 whole roasted chicken
  • 1/2 lime, juiced
  • 3 cups water
  • 1-14oz can of coconut milk, unsweetened
  • 1 tsp salt
  • 1 Tbs. ghee (or butter)
  • 1 pkg Sweet N Low
  • cup cilantro, fresh and chopped

Debone roasted chicken and cut meat into bite sized pieces. Use bones & skin in 3 cups of water and 1 tsp salt to make the chicken stock. Boil until reduced to 2 cups.

In a soup pan, melt ghee on medium heat.. Add & saut garlic, lemon grass, coriander and cayenne for one minute. Add ginger & chives and saute 1 minute (careful not to burn). Add lime juice & saut 1 minute. Add coconut milk, chicken and sweetener and bring to a slow boil. Add chicken stock and heat to a slow boil. Serve with cilantro garnish. [This soup can sit on low heat as long as needed. Second & third day, it’s just as good! Probably better]




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