Thai Coconut Soup

Thai Coconut Soup

Servings: 6

1½  pound boneless skinless chicken

3 tbsp coconut oil

2 14 oz cans coconut milk

3 cups chicken broth

1 tbsp minced fresh ginger root

2 tbsp Thai fish sauce

1/4 cup fresh lime juice

1/4 tsp cayenne pepper

1 tsp Swerve

3/4 tsp ground turmeric

2 or 3 green onions thinly sliced

Fresh chopped cilantro

1.      Cut chicken into thin strips and sauté in coconut oil for 2-3 minutes, or until chicken turns white.

2.      Add coconut milk and chicken broth and bring to a boil.

3.      Reduce heat and add ginger, fish sauce, lime juice, cayenne, sugar, and turmeric.

4.      Simmer until the chicken is done, about 10 minutes.

5.      Adjust seasoning adding more cayenne if necessary.

6.      Sprinkle with fresh cilantro and sliced green onions.

Nutrition: 201 calories; 13g fat; 74mg cholesterol; 986mg sodium; 32mg potassium; 3g carb; 1g fiber; 2g sugar; 17g protein