Tom Kha Gai with Chicken

Perhaps the middle of summer is not the time to think about soup, but soups were one of my favorite fall low carbohydrate options, I wanted to share them in case you have good air conditioning and are in the mood for a hot soup.

Soup is amazing! Full of incredibly diverse aromas and flavors that can be achieved by altering just a few simple ingredients and spices. It is truly inspirational.

Looking forward to the fall and the chilly temperatures that I will experience during my residency in Utica, my mind turned to creaming vegetables and boiling chickens and I have decided to indulge myself with a few weeks full of soups, some of which I would love to share with you.

When I first developed this recipe in 2010, I had been feeling a deficit in Thai food, in the wake of my new low carbohydrate diet. I missed the coconut soup, Tom Kha Gai, with some fervour. Looking into the recipes, I discovered that it wasn't a deal breaker after all, so I have formatted a really yummy recipe that is pretty low in carbs. I hope you enjoy!

Tom Kha Gai with Chicken

Broth

2 13.5 oz cans of coconut milk
4 cups chicken broth
3 stalks lemongrass
3 shallots
handful of fresh cilantro
2 limes juice and zest
1/4 cup soy sauce
salt and pepper

Chunkage

1 package of chopped mushrooms
1 green pepper, chopped
1 full roasted chicken, deboned

Bring coconut milk, soy sauce and chicken broth to a boil. Add chopped shallots and lemon grass. Add juice and zest of lime as well as cilantro. Lower heat and simmer for 20 minutes. Salt and pepper to taste.

Drain the flavoring ingredients out, and return your broth to the pot. Add chicken, mushrooms and green pepper. Allow to boil for another 15 minutes.

Serve immediately.

The Facts
This recipe serves 6

408 calories per serving
7 grams net carbohydrates (8 gram carbs less 1 gram fiber)
19 grams of fat