Ingredients
- 1 tbsp Olive Oil
- 2 cloves Garlic minced
- 1 small Onion diced
- 1 tbsp Ginger minced
- 1 tbsp Lemongrass minced
- 1 tbsp Red Curry Paste
- 4 cups Chicken Broth
- 1 tbsp Fish Sauce
- 2 cups Coconut Milk
- 8 ozs Mushrooms sliced
- 2 1⁄2 cups Chicken Breast shredded
- 1 Lime zest
- 1 1⁄2 tbsps Lime Juice
- Salt to taste
- Cilantro for garnish
- 1 Green Onions for garnish
Instructions
Heat the oil in a large stock pot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for one minute.
Pour the broth into the pot while stirring continually, then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, then add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes.
Add in the shredded chicken and simmer 2-4 minutes to heat through. Stir in the lime zest and juice and season with salt to taste. Serve garnished with cilantro and sliced green onions. Enjoy!
Source: https://www.paleorunningmomma.com/thai-chicken-soup-paleo-whole30-keto/#wprm-recipe-container-38732
