Keto Ohn-No Khao Swè (Coconut Noodle Soup) with Shirataki Noodles

Ingredients

• 1 lb Chicken thighs
• 2 tablespoons Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Ginger
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Chili flakes
• 2 cans Coconut milk
• 2 cups Chicken broth
• 2 tablespoons Fish sauce
• 16 oz Shirataki noodles
• 4 Hard-boiled eggs
• 4 Lime wedges
• 2 tablespoons Cilantro

Instructions

1. 1Cut the 1 lb Chicken thighs into bite-sized pieces.
2. 2Heat the 2 tablespoons of Coconut oil in a large pot over medium heat, about 350°F (175°C).
3. 3Add the 1 medium Onion, chopped, and cook until it looks soft and see-through, about 5 minutes.
4. 4Add the 4 cloves of Garlic, minced, and the 2 tablespoons of Ginger, grated, and cook for 1 minute more until fragrant.
5. 5Stir in the 1 teaspoon of Turmeric powder and the 0.5 teaspoon of Chili flakes.
6. 6Add the bite-sized chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes. The internal temperature should reach 165°F (74°C).
7. 7Pour in the 2 cans of Coconut milk and the 2 cups of Chicken broth. Add the 2 tablespoons of Fish sauce and stir everything together. Bring the soup to a gentle simmer.
8. 8While the soup is heating, thoroughly rinse the 16 oz Shirataki noodles under cold running water. Drain them well.
9. 9Add the rinsed shirataki noodles to the simmering soup. Let the soup simmer for 10-15 minutes, or until the chicken is cooked through and the noodles are heated. The soup should be gently bubbling.
10. 10Serve the soup hot. Garnish each serving with slices from the 4 Hard-boiled eggs, 4 Lime wedges, and a sprinkle of the 2 tablespoons of Cilantro.

Substitutions

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