Thai Chicken Soup
Thai Chicken Soup
Ingredients
- 1 T coconut oil
- 1½ lbs chicken thighs skinless, boneless, cut into
- 1- inch pieces
- 2 t chopped garlic
- 2 red chilies sliced
- 1 t minced fresh ginger
- 1 T erythritol optional
- 1 t fish sauce
- 1 stalk lemongrass
- 4 cups chicken broth
- 8 oz full-fat coconut milk
- 1 T lime juice
- 1 T chopped fresh parsley
Instructions
- Grease a 4- to 6-quart slow cooker with the coconut oil.
- Add the chicken thigh pieces to the slow cooker. Add the garlic, chilies, ginger, erythritol sweetener, if using, fish sauce, lemongrass, and chicken broth.
- Cover and cook on LOW for 4 hours.
- Five minutes before serving, stir in the coconut milk and lime juice. Top with the parsley and serve.
Nutrition
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