Keto Curry Laksa Soup

Ingredients

• 6 cups Chicken broth
• 1 can Coconut milk
• 0.5 lb Shrimp, peeled and deveined
• 1 cup Chicken, cooked and shredded
• 1 cup Bean sprouts
• 0.5 cup Green beans, trimmed
• 2 large Hard-boiled eggs, halved
• 3 tbsp Laksa paste
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tbsp Coconut aminos
• 1 tsp Chili oil (optional)
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth and 1 can of coconut milk. Heat over medium-high heat until the mixture reaches a gentle simmer, about 195°F (90°C).
2. 2Reduce the heat to medium-low. Stir in the 3 tablespoons of laksa paste and the 2 tablespoons of fish sauce until fully combined. Let this mixture simmer gently for 10 minutes, stirring occasionally, to allow the flavors to meld.
3. 3Add the 0.5 pound of shrimp to the pot. Cook for 3 to 4 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
4. 4Stir in the 1 cup of cooked chicken, 1 cup of bean sprouts, and 0.5 cup of green beans. Continue to cook for 2 minutes, just until the chicken, bean sprouts, and green beans are heated through.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of lime juice and the 1 tablespoon of coconut aminos. Add the 0.5 teaspoon of salt and 0.25 teaspoon of pepper, stirring to combine.
6. 6Ladle the Keto Curry Laksa Soup into 4 bowls. Garnish each bowl with the 2 large hard-boiled egg halves and, if desired, 1 teaspoon of chili oil.
7. 7Serve the soup hot immediately.

Related Guides