Tom Kha Gai (Keto Thai Chicken Soup)

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients

• 4 chicken breasts, skinless and boneless, diced
• 2  1/2 cups chicken broth
• 2  1/2 cups water
• 1 x 14 oz. can coconut cream
• 2 tbsp. of Thai garlic chili paste
• 2 tbsp. of coconut aminos (can use low sodium soy sauce)
• 1 tbsp. of lime juice
• 1 tsp. of salt
• 1 tsp. of ground ginger
• 1 tsp. of finely chopped Thai basil
• 1 tbsp. of fresh cilantro

Instructions

1. Add water, chicken broth, the chicken, cream of coconut, chili garlic paste, coconut aminos, lime juice, salt, basil, and ginger to a multi-purpose pressure cooker.

2. Close and lock the cover securely.

3. Set for 30 minutes to the soup or broth setting as instructed by the manufacturer.

4. Leave for 10-15 minutes to build up pressure.

5. As per the manufacturer’s directions, release pressure cautiously using the slow release procedure, for approximately 10 minutes.

6. Release residual pressure with the quick-release method, approximately 5 minutes.

7. Unlatch and remove the cover.

8. Ladle soup into bowls and garnish with fresh cilantro.