Ingredients:

  • 4 cups chicken bone broth
  • 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
  • 1-inch piece fresh galangal, sliced into thin rounds
  • 4-6 fresh kaffir lime leaves, torn
  • 2-3 Thai bird's eye chilies, bruised
  • 1 lb chicken breast, sliced into thin bite-sized strips
  • 8 oz straw mushrooms or sliced button mushrooms
  • 1 small red bell pepper, thinly sliced
  • 13.5 oz full-fat canned coconut milk
  • 3 tbsp fish sauce
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp keto-friendly granulated sweetener (erythritol or allulose)
  • 0.25 cup fresh cilantro, chopped for garnish
  • 2 stalks green onions, sliced for garnish

Instructions:

  1. In a large Dutch oven or heavy-bottomed stockpot, bring the chicken bone broth to a gentle simmer over medium heat.
  2. Add the bruised lemongrass, galangal slices, torn kaffir lime leaves, and Thai bird's eye chilies. Let the aromatics infuse the broth for about 5 minutes.
  3. Add the sliced chicken breast and mushrooms to the pot. Simmer for 5 minutes, or until the chicken is opaque and the mushrooms are tender.
  4. Stir in the sliced red bell pepper and the full-fat coconut milk. Maintain a low simmer, being careful not to let the soup reach a rolling boil to ensure the coconut fat remains emulsified and silky.
  5. Whisk in the fish sauce, freshly squeezed lime juice, and keto sweetener. Taste the broth and adjust the saltiness or acidity if necessary.
  6. Remove from heat and ladle into bowls, garnishing with fresh cilantro and green onions before serving.