Indian · Dinner
Spiced Chicken Clear Soup (Keto)
A clear Indian-spiced chicken broth built from bone-in chicken thigh simmered with ginger, garlic, whole spices and green chili, finished with coconut cream and ghee for richness. Ladled hot with cilantro and lime, it is light on carbs but rounded and fatty on the palate.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
432Calories
38.2gProtein
30.1gFat
7.4gCarbs
2.9gSugar
1.6gFiber
1215mgSodium
216mgChol
15.8gSat Fat
610mgPotassium
68mgCalcium
3.1mgIron
0.9mcgVitamin B12
9.5mgVitamin C
gluten-free
low-carb
protein-rich
low-calorie
keto
Instructions
1
Prep
Trim visible fat from the chicken thigh, mince the ginger and garlic, and slice the onion thinly.
2
Bloom
Warm the ghee in a saucepan over medium heat and add the cinnamon stick, cloves, cardamom and cumin seeds; toast 30–45 seconds until fragrant.
3
Simmer
Add the onion, minced ginger, minced garlic and green chili to the saucepan; cook over medium heat 2–3 minutes until the onion softens.
4
Simmer
Pour in the chicken stock and add the chicken thigh, then simmer over medium-low heat 25–30 minutes until the chicken shreds easily with a fork.
5
Finish
Lift the chicken out, shred the meat off the bone, discard the bone, return the meat to the saucepan and stir in the coconut cream over low heat 1 minute.
6
Plate
Ladle the soup into a bowl, scatter cilantro over the top, season with salt, and serve with a lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g bone-in chicken thigh, skin removed
- 960ml960ml chicken stock
- 2 tsp2 tsp ginger
- 4 cloves4 cloves garlic
- 11 onion
- 22 small green chili
- 22 inch cinnamon stick
- 44 whole cloves
- 22 green cardamom pod
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp black pepper
- 60ml60ml coconut cream
- 2 tsp2 tsp ghee
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt to taste
