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

Ingredients

• about 450 g 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
• about 450 g Shirataki noodles
• 4 Hard-boiled eggs
• 4 Lime wedges
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g Chicken thighs into bite-sized pieces.
2. 2Heat the 2 tablespoons of Coconut oil in a large pot over medium heat, about 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 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 about 450 g 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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