Keto Thai coconut chicken (Tom Ka Gai) Soup

From The 30 Day Ketogenic Cleans by Maria Emmerich. This is a bit heartier than the original version and more suitable for a main dish.

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Name: Keto Thai coconut chicken (Tom Ka Gai) Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp MCT oil; 2 cups napa cabbage thinly sliced; 1/4 tsp Sea Salt fine, plus more for chicken; 1 lb Boneless, skinless chicken breasts cut into 2 inch pieces; 3 Shallots; 3 tbsp red curry paste; 1.5 cups Chicken broth; 1 can full-fat coconut milk (can size is 13.5 oz); 1/4 cup fresh cilantro leaves; 2 Green onions; juice lime

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INGREDIENTS

2 tbsp MCT oil
2 cups napa cabbage ; thinly sliced
1/4 tsp Sea Salt ; fine, plus more for chicken
1 lb Boneless, skinless chicken breasts ; cut into 2 inch pieces
3 Shallots
3 tbsp red curry paste
1.5 cups Chicken broth
1 can full-fat coconut milk ; (can size is 13.5 oz)
1/4 cup fresh cilantro leaves
2 Green onions
juice lime

INSTRUCTIONS

1. Heat oil in skillet over medium high heat. Add the thinly sliced cabbage and saute until wilted, about 3 minutes. Season with the salt and set aside in a bowl.

2. Place the same skillet back over medium heat and add the remaining tablespoon of oil. Sprinkle salt all over the chicken pieces and saute them in the skillet for 4-5 minutes, until seared on all sides. They do not need to be cooked through; they will finish cooking in the broth.

3. Add the shallots to the skillet and saute until tender, about 2 minutes. Reduce the heat to low. Whisk in the curry paste, broth and coconut milk. Simmer, uncovered, for 20-40 minutes, or until the broth as reduced a bit. The longer you simmer it, the thicker the sauce will be.

4. Once the chicken is cooked through, add the sauteed cabbage and cook for a bout a minute to heat through. Stie in the cilantro, green onions, and lime juice. Immediate remove from the heat and transfer to serving bowls. Garnish each bowl with additional sliced green onions and cilantro.

5. Store extra in the refrigerator for up to 4 days or freeze for up to a month. Reheat in a skillet over medium heat until warmed.

NOTES

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Keto Thai coconut chicken (Tom Ka Gai) Soup

2 tbsp MCT oil
2 cups napa cabbage thinly sliced
1/4 tsp Sea Salt fine, plus more for chicken
1 lb Boneless, skinless chicken breasts cut into 2 inch pieces
3 Shallots
3 tbsp red curry paste
1.5 cups Chicken broth
1 can full-fat coconut milk (can size is 13.5 oz)
1/4 cup fresh cilantro leaves
2 Green onions
 juice lime

1.   Heat oil in skillet over medium high heat.  Add the thinly sliced cabbage and saute until wilted, about 3 minutes.   Season with the salt and set aside in a bowl.

2. Place the same skillet back over medium heat and add the remaining tablespoon of oil.  Sprinkle salt all over the chicken pieces and saute them in the skillet for 4-5 minutes, until seared on all sides.   They do not need to be cooked through; they will finish cooking in the broth.

3.  Add the shallots to the skillet and saute until tender, about 2 minutes.   Reduce the heat to low.  Whisk in the curry paste, broth and coconut milk.   Simmer, uncovered, for 20-40 minutes, or until the broth as reduced a bit.   The longer you simmer it, the thicker the sauce will be.

4.  Once the chicken is cooked through, add the sauteed cabbage and cook for a bout a minute to heat through.   Stie in the cilantro, green onions, and lime juice.   Immediate remove from the heat and transfer to serving bowls.   Garnish each bowl with additional sliced green onions and cilantro.

5.  Store extra in the refrigerator for up to 4 days or freeze for up to a month.   Reheat in a skillet over medium heat until warmed.

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Nutrition

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Serving Size: 1 Serving (664g)
Recipe Makes: 4 Servings

Calories: 1154
Calories from Fat: 643 (56%)

Amt Per Serving		% DV

	Total Fat 71.5g	95 %
	Saturated Fat 20.3g	102 %
	Monounsaturated Fat 29.3g
	Polyunsanturated Fat 15.3g
Cholesterol 410.8mg		126 %
Sodium 517.5mg		18 %
Potassium 1379.6mg		36 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 6.5g
Protein 113.7g		162 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1154

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