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Lemon Grass Chicken Soup

Tasty Thai inspired chicken soup....add no carb noodles or zucchini noodles if you like.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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