Chicken Coconut Lemongrass Soup
If you’re on the hunt for some keto Thai coconut soup, I don’t think you can go wrong with this one! Mixing coconut milk and chicken stock coming together to make a delicious soup. Low carb Thai food is totally possible!
The recipe card at the bottom of the post has the full list of ingredients and instructions for your convenience. Before you scroll there, there is important information in the post!
The Trick to flavorful soups
While you can make soups “quickly”, some soup is best done slowly. The flavors meld and do their thing so much more fully when you take your time with this.
TAKE YOUR TIME
I can’t recommend making your own chicken stock enough. The boxed stock typically looks like tinted salt water. That hardly counts. So yes, the stock– make it in the Instant Pot and then you have stock to make soups for days.
What to Do with Lemongrass
Lemongrass is a unique flavor that takes me straight back to Thailand. It adds a satisfying tang and I really hope you have access to some. When I worked at Whole Foods, they had small stalk pieces available in the refrigerated herb section.
Full stalks are the most optimal. You can buy some online or find stalks at most Asian grocery stores or sometimes at farmers’ markets.
To extract the flavor of lemongrass, you need to bruise it somehow. You can fold it, beat it with a wooden spoon or the side of a knife. But you’ll need to bruise it to bring the flavor out.
Can you make this low carb coconut soup without fresh lemongrass?
If you don’t find full stalks but your local grocery store has refrigerated herb pastes, check to see if lemongrass is an option. In that case, I’d add the recomended amount on the container. 2 tsp is probably sufficient!
You can use dried lemongrass as a last resort if you can’t find fresh!
To eat or not eat it the authentic way…
When cooking the soup, there are whole pieces of lemongrass and ginger in it. You can serve it like that and just pick it out or leave it in the bowl, or you can pull them out of the pot before adding the coconut milk. Your choice. In Asia, soups are typically served with everything and the consumer is responsible to pick out what isn’t to be eaten.
Ingredients for this Low Carb Chicken Soup with Lemongrass
The ingredients for this low carb thai coconut chicken soup are not super difficult to find. If you have an Asian grocery store, that will be the easiest place to find most of these ingredients!
- Chicken Stock
- Avocado Oil
- Onion
- Ginger
- Garlic
- Anaheim or Green Bell pepper
- Cooked, shredded chicken
- Coconut Cream
- Salt
- Green Onion
Tips for using Coconut Cream
I like to add coconut cream at the end. If you want to make a lighter version, you can use coconut milk, but it won’t be as creamy. I like to find the cans or containers that simply have coconut cream in them and not a long list of additives. (I find boxes of Kara coconut cream at Walmart in the international section for $1.08 it’s only 6.8oz but it is straight-up cream and sufficient for this recipe).
If you like Asian food and want to enjoy some low carb Thai food, this Chicken Coconut Lemongrass Soup will hit the spot! I hope you enjoy it as much as we do.
More Keto Chicken Soup Recipes
Chicken and Cabbage Soup
Shirataki Chicken Noodle Soup
Jalapeno Popper Chicken Soup
For THM friends, this is an (S)
Chicken Coconut Lemongrass Soup
Ingredients
- 4 Cups Chicken Stock
- 1 T avocado oil for sauteing
- 1 small Onion finely sliced
- 1 thumb Ginger sliced
- 4 cloves Garlic pressed
- 1 Anaheim (or green bell) pepper finely sliced
- 1 cup Cooked chicken Shredded
- 4 inch Lemongrass stalk
- 14 oz Coconut cream*
- Salt to taste
- 1 Tbsp Green onion (for garnish) sliced
Instructions
Special Instructions for preparation
- Bruise the lemongrass stalk, if you have the long grass strands, tie those in a knot. Set aside.
To make the soup
- In a 3+qt pot, heat avocado oil on medium.
- Add onions and cook for 2 minutes.
- Add Garlic and ginger and cook for another 30 seconds.
- Add Anaheim pepper and stir frequently until the pepper is soft.
- Add chicken stock, chicken, lemongrass, and salt. Bring to a rolling boil then reduce heat to low for about 40 minutes to draw out the flavor.
- Add coconut cream and cook for another 5 minutes.
- Taste and add salt if necessary.
Optional
- Remove lemongrass and ginger slices prior to serving.
Notes
- If you use a carton of coconut cream the volume is less but still is enough cream. You don’t need to add two to make 14oz.
- Cooking this soup for an extended amount of time will result in a much more robust flavor.
- If you’re in a rush, you can cook it for less time but the flavor will not be as strong.
- In Asia soup is often served with everything in it, the consumer is responsible for setting aside things like lemongrass and ginger. You can either remove them prior to serving or keep things authentic.
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