Lemon Grass Chicken Soup

I was feeling a little under the weather yesterday. It’s that time of year when everyone passes around the ‘cold germs’. So, I took my immune-boosting probiotics and put on a pot of soup. I made this soup in the Instant Pot pressure cooker. I just threw in all of the ingredients, except the coconut milk and cilantro, which I added at the end. The instructions included here are for making this recipe on the stovetop for those of you who don’t yet have an Instant Pot.

There was plenty of bone broth in my freezer from the huge pot of broth I made last week so that part was already done.  If you don’t have any homemade bone broth go ahead and use store bought but try to get a good quality broth made from organic or free range animals if possible. I’m not claiming that my homemade bone broth is magical by any means but I certainly feel a lot better today than I did yesterday! It’s difficult to get through cold and flu season without catching something but if I can reduce the chances or minimize the symptoms but eating some homemade immune-boosting soup, I’m going to do it.

Print Recipe

Lemon Grass Chicken Soup

Tasty Thai inspired chicken soup....add no carb noodles or zucchini noodles if you like.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course, Soup

Cuisine: Thai

Keyword: Low Carb

Servings: 4

Calories: 468kcal

Ingredients

• 5 Chicken thighs, boneless, skinless
• 2 tbsp Olive oil
• 1 tbsp Butter, unsalted
• 1 Medium Carrot, chopped
• 1 Medium White Onion, diced
• 1 Clove of Garlic
• 1 tbsp Lemongrass, grated
• 1 tsp Ginger Root (grated)
• 1 Dash Salt and Pepper, to taste
• 1 tbsp Fish Sauce
• 4 cup Chicken Broth
• 1 1/2 cup Coconut Milk, or to taste
• 4 tbsp Cilantro (chopped- 1 tbsp per serving)
• 1 Package of No-Carb Noodles, optional- could also use zucchini noodles

Instructions

• Add butter and olive oil to a heated pot.
• Add chicken and brown on both sides.
• Add carrots and onion and saute for 3 minutes.
• Add garlic, lemongrass, ginger, salt and pepper.
• Add chicken stock and fish sauce.
• Bring to a boil, and then reduce heat and allow to simmer for 20- 30 minutes, or until vegetables are soft.
• Remove chicken thighs and either shred or cut into bite-sized pieces. Return chicken to soup.
• Add coconut milk.
• If using noodles, place noodles in individual bowls, and ladle soup on top.
• Top with chopped cilantro if desired.

Notes

There are a few brands of no-carb noodles that I like: Zeroodles, nuPasta and Organic Konjac Noodles are ones that I recommend. You can usually find them in the health food section of your grocery store or at Bulk Barn.

I keep a knob of ginger in my freezer and grate it into the soup (skin and all) with a nutmeg grater/rasper. You could also grate some frozen lemon into the soup (you guessed it - I keep a whole lemon in my freezer at all times) or some of the solid creamed coconut that we use for fat bombs.

Net Carbs per Serving: 7g

See also: Homemade Bone Broth  and  Low Carb Baked Chicken Wings

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