Low-Carb Thai Chicken Noodle Soup

by KetoDietApp.com

Step 1Start by making the chicken stock and cooking the chicken. Place the chicken in your Instant Pot. Add 1.5 L of water and cover with the lid. Turn the valve to Sealing and cook on the Poultry setting. Cook until the program has finished and then let the steam escape naturally.

Step 2When done, use tongs to remove the chicken from the Instant Pot. Pour the stock in a saucepan and set aside. Shred the meat off the bones. Discard the skin and bones (or freeze and use to make bone broth).
Note: Check recipe tips above if you don't have an Instant Pot.

Step 3Chop the onion, garlic, ginger and chillies. Cut the lemongrass in half lengthwise. Slice the mushrooms and chop the broccoli.

Step 4Wipe clean your Instant Pot to cook the aromatics. Set your Instant Pot to Sauté. Grease with olive oil and add the onion, garlic, ginger, chillies and lemongrass. Cook for 3-5 minutes.

Step 5Add the fish sauce, coconut cream, lime juice, turmeric powder, black pepper, salt, mushrooms, broccoli and reserved chicken stock.

Step 6Bring to a boil over a high heat. Once boiling, reduce to medium and cook for 5 to 8 minutes, until the mushrooms and broccoli are crisp-tender.

Step 7Switch off the Instant Pot and add the kelp noodles and shredded chicken. Discard the lemongrass.

Step 8Serve hot with freshly sliced chillies, cilantro (coriander) and lime wedges. To store, let it cool down and refrigerate for up to 4 days. This soup can also be frozen for up to 3 months.