Aunt Rocky’s Spicy Thai Soup with Chicken or Shrimp

In a large Dutch oven, heat coconut oil over medium heat until melted and shimmering. Add onions and jalapeños, sauté over medium heat until onions are just translucent, about 5 minutes.

Add the garlic, curry paste, and chili sauce; sauté about 1 minute to release fragrance and juices.

Add chicken stock, coconut milk, fish sauce, and sweetener. Stir to blend well.

Bring to a boil and add red pepper, bok choy, and chicken or shrimp. Reduce heat and simmer until peppers are soft and meat is cooked through, 5 minutes or so, depending on the size of the chicken or shrimp pieces.

Bring soup back to a boil, add the mushrooms and lime juice. Serve right away with chopped cilantro sprinkled over the top.

Yields 7 servings of about 1 1/2 cups each.

Notes:
1. Raw chicken thighs don’t work as well in this soup, but if you have a rotisserie chicken or leftover cooked chicken, use that. Shrimp is also very good in this soup, and will cook right in the soup.
2. I don’t get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
3. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving (calculated with chicken breast): Calories 255, Total Fat 16 g, Saturated Fat 13 g, Sodium 670 mg, Potassium 777 mg, Total Carbohydrate 7 g, Dietary Fiber 2 g, Net Carbs 5 g, Sugars 2 g, Protein 23 g. Macros: 56% fat, 36% protein, 8% carbs.

© March 20, 2018 Roxana Lopez for Aunt Rocky’s