Coconut Lime Soup with Chicken and Shrimp - Keto Paleo Whole30 Recipes
Author: 
Recipe type: Keto/Paleo/Instant Pot/Slow Cooker
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
Delicious soup with various healthy options!
Ingredients
  • Ginger oil, or 1 piece of 1 inch. size ginger, peeled - if neither are available, powdered ginger can work.
  • Lime essential oil, or 1 Tbsp. lime zest and ¼ cup lime juice
  • 6 cups low-sodium chicken broth ( I use my homemade chicken broth)
  • 1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
  • 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
  • 1 13.5-oz. can coconut milk or coconut cream
  • 1 cup heavy cream (optional - not for AIP Paleo or Whole30)
  • 2 Tbsp. fish sauce (optional)
  • 1 tsp Swerve - granulated (not for Whole30 - read about Swerve here.)
  • Lemongrass, or 2 stalks fresh - tough outer layers removed
  • Chili oil, cilantro - chopped, and lime wedges (for serving)
Instructions
  1. Essential Oils Recipe for Coconut Lime Soup
  2. If using essential oils - add broth to a pot and bring to low boil, then add chicken and simmer 5 minutes.
  3. Return to boil. Reduce heat, add mushrooms and simmer, stir occasionally, until chicken is cooked and mushrooms are tender, about 20 minutes.
  4. Stir in coconut milk, fish sauce, and Swerve.
  5. Add lime, ginger, and lemongrass drops and stir to incorporate.
  6. Serve with chili oil, cilantro - chopped, and lime wedges.
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  8. Fresh Lemongrass and Ginger Recipe Option
  9. Smash lemongrass and ginger lightly with knife back, then cut lemongrass into 4” pieces and slice ginger.
  10. Bring lemongrass, ginger, lime, and broth to a boil in a large saucepan.
  11. Reduce heat and simmer 10 minutes. Strain broth into clean saucepan; discard solids.
  12. Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked and mushrooms are tender, 20 minutes.
  13. Stir in coconut milk, fish sauce, and Swerve.
  14. Divide soup into bowls. Serve with chili oil, cilantro, and lime wedges.
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  16. Instant Pot Recipe (Pressure Cooker) - Coconut Lime Soup
  17. Prepare lemongrass and ginger as listed above in fresh recipe. Or follow the oils directions also listed below.
  18. Set on Saute setting, add spray oil or tsp. of olive oil or coconut oil to Instant Pot, add chicken, and sear on both sides until brown. Add lemongrass, and ginger and stir for one minute. Cancel to stop Saute setting.
  19. Press the Manual button. Add broth. Close the lid and pressure cook on high pressure for 15 minutes.
  20. After the cooking time is complete, press Cancel and carefully release pressure according to your pressure cooker directions to completely release, open lid and remove lemongrass and ginger, if using fresh - shred chicken with two forks or remove and cut in pieces.
  21. Add mushrooms.
  22. Close lid and pressure cook for an additional 5 minutes. When cooking has finished press "Cancel" and release the steam pressure again.
  23. Stir in coconut milk, fish sauce, and Swerve.
  24. If using fresh - stir in lime zest and juice.
  25. If using essential oils - stir in ginger, lemongrass, and lime.
  26. Divide soup into bowls. Serve with drop of cinnamon oil, cilantro, and lime wedges.
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  28. Slow Cooker Recipe - Coconut Lime Soup
  29. Place chicken on bottom of slow cooker.
  30. Top with lemongrass and ginger if using fresh.
  31. Cook on low for 4 - 6 hours. Skim out the lemongrass and ginger if using fresh. Add lime juice and zest.
  32. Stir in coconut milk or cream slowly.
  33. Stir in lemongrass, lime, and ginger if using essential oils.
  34. Serve with cilantro sprinkled on top.
Recipe by Living Well 2-day at https://livingwell2day.com/coconut-lime-soup-chicken-shrimp/