Healing Low Carb Chicken-Ginger Soup
8.7g
Net Carbs
28.1g
Protein
28.6g
Fat
4.2g
Fiber
408
Calories
Cooking tip: Warming ginger and garlic combine with turmeric for a warming and soothing soup that nourishes. Cauliflower rice brings just the right texture, without adding a ton of carbs, keeping this soup low carb but filling. The process for this soup is pretty simple. Just be sure to fully cook the chicken (internal temperature of at least 165°F) before chopping into bite size pieces, and don’t let the cauliflower rice warm for too long or it will become mushy. It is easy to adjust this soup with your desired level of spice by choosing how much chili crisp to include.
Ingredients:
- 1 tablespoon toasted sesame oil
- 3/4 cup chopped fresh scallions, divided
- 1 tablespoon grated fresh ginger root
- 1 tablespoon minced or pressed fresh garlic
- 1 teaspoon ground turmeric
- 6 cups low sodium chicken broth
- 1 can (13.66 fl-oz) full fat coconut milk
- 3 tablespoons tamari soy sauce
- 1 tablespoon Sichuan Chili Crisp (no sugar added), divided
- 1 1/4 pounds raw skinless, boneless chicken thighs
- 1 (186g) orange bell pepper
- 4 1/2 cups frozen cauliflower rice
- 1 1/2 tablespoons fresh squeezed lime juice
- 1 teaspoon fish sauce
- 2 tablespoons fresh cilantro
- 2 tablespoons chopped fresh basil
- 2 tablespoons fresh peppermint
- 3 ounces dry roasted peanuts
Directions:
- In a Dutch oven or stockpot, warm oil over medium heat. Once warmed, add ½ cup chopped scallions, sautéing until soft, about 3 minutes. Stir in grated fresh ginger, minced or pressed garlic, and turmeric, mixing until fragrant and well combined, about 30 seconds. Stir in broth, coconut milk, soy sauce and one teaspoon chili crisp (if mild in spice is preferred, leave this out). Add whole raw chicken thighs and bell pepper cut into 1/2-inch square chunks. Bring to a boil over medium high heat, then reduce heat to simmer. Simmer, partly covered, until chicken is fully cooked, about 20 minutes.
- Remove chicken and cut into bite size pieces. Add chopped chicken and frozen cauliflower rice back to the soup. Stir in fresh lime juice and fish sauce and continue cooking on medium low until warmed through, about 5 minutes.
- Roughly chop cilantro, fresh basil, and fresh peppermint. Chop peanuts.
- To serve, fill a bowl with 1 3/4 cup soup, and garnish with 2 teaspoons remaining chopped green onion, 1 tablespoon mixed chopped fresh herbs, 1/2 ounce chopped peanuts, and if you like spice add a rounded 1/4 teaspoon chili crisp.
