Thai Chicken Soup (Ketogenic Diet)

Serves 4

• 1 can unsweetened coconut milk (400 ml)
• 1 liter chicken broth
• 15 ml chopped ginger
• 5 ml red curry paste
• 5 ml turmeric
• 400 gr skinless chicken breasts
• 15 ml sesame oil (not toasted)
• 1 chopped onion
• 1 chopped carrot
• 30 ml chopped coriander
• Salt and pepper

1. In a saucepan, bring the coconut milk to a boil with the chicken broth, ginger, curry paste and turmeric; simmer for 10 minutes over low heat.
2. Dice the chicken breasts.
3. In a skillet, heat the sesame oil over medium heat; brown the chicken and onion for 2 to 3 minutes.
4. Stir into the broth and add the remaining ingredients; continue cooking for 5 minutes, until the inside of the chicken flesh is no longer pink.

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