Keto Chicken Manchow soup (with veg option) | Keto Indo-chineese soup | Keto soup recipes

Keto Chicken Manchow soup for the win ! This Indo-Chineese burst of flavours in a single bowl , full of warmth; enough to make the heart of the Night King warm !

This Keto chicken manchow soup has a option to  make it vegeterian too so that my vegeterian friends don’t frown ! The soup uses all the basic ingredients, right from your low-carb pantry and is ready in 30 minutes or less !

What will you need ?

Chicken thighs boiled and shredded ( reserve the chicken stock)

Ginger-garlic-chilli paste

Veggies- mushrooms, green pepper, cabbage, french beans ( see full recipe below) ( boil the veggies for veg soup and reserve the stock)

Coconut aminos ( use soy sauce if unavailable)

Cooking olive oil ( we are just sauteeing the veggies with this)

Red chilli sauce

Egg and Xanthum gum for thickening ( for veg soup, do not skip this)

keto chicken manchow soup

Storing the soup ? Follow this :

The recipe makes 4 servings of soup. If you want to store it, you can referigerate for 3 days. It thickens a lot as we are using xanthum gum for thickening, so microwave before use or add some water if you re-heating it; it will be good as new !

Veg soup Instructions:

People making veg soup, have to use the xanthum gum slurry as we are  not adding egg for thickening. Also, for making vegetable stock , boil the veggies in 500 ml water for 10 minutes and drain the veggies and use the remaining stock for the soup.

Let’s see the video first :

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                                                                 Let’s get to the recipe !

Not doing strict keto and doing moderate carb diet ?

You are free to spiralize some sweet potatoes, fry it in ghee and add this as a topping for the veg manchow soup. The sweet potato curlies add the needed crunch to the soup ! You will love it. As I am off keto, I do this for my moderate carb woe ! Happy me 🙂

All the recommendations for this soup are in this – Keto Indian Shopping list

Print Recipe

Keto Chicken Manchow soup | Keto Indo-chineese soup | Keto soup recipes

Prep Time

20 minutes

Cook Time

20 minutes

Servings

servings of soup

Ingredients

Keto Chicken Manchow soup

• 300 grams chicken breasts boiled and shredded reserve the stock
• 2 green chillies
• 2 garlic cloves
• 1 inch ginger
• 1 tbsp Cooking olive oil/ Coconut oil we are just sauteeing the veggies with this
• 1 tbsp coconut aminos use soy sauce instead of this if unavailable
• 1 tbsp red chilli sauce
• 1 tbsp fresh tomato paste
• 1/2 tsp xanthum gum slurry (skip for chicken soup, don't skip for veg soup) mix 1/2 tsp xamthum gum in 1tsp olive oil- forms a slurry)
• 500 ml water
• 1/2 tsp salt or as per taste as soy sauce already has salt
• 1/2 tsp pepper
• 2 chopped white mushrooms chop fine if you don't like it big
• 1/2 capcsicum chop fine if you don't like it big
• 1 tbsp chopped french beans chop fine if you don't like it big
• 2 tbsp chopped cabbage chop fine if you don't like it big

Keto veg manchow soup

• 2 chopped white mushrooms chop fine if you don't like it big
• 1/2 capsicum chop fine if you don't like it big
• 1 tbsp chopped french beans chop fine if you don't like it big
• 2 tbsp chopped cabbage chop fine if you don't like it big
• 1/2 tsp xanthum gum slurry mix 1/2 tsp xamthum gum in 1tsp olive oil- forms a slurry)
• 500 ml vegetable stock reserve after boiling the veggies in it, add bay leaf and some pepper corns before boiling the veggies.

Prep Time 20 minutes Cook Time 20 minutes Servings servings of soup Ingredients Keto Chicken Manchow soup 300 grams chicken breasts boiled and shredded reserve the stock 2 green chillies 2 garlic cloves 1 inch ginger 1 tbsp Cooking olive oil/ Coconut oil we are just sauteeing the veggies with this 1 tbsp coconut aminos use soy sauce instead of this if unavailable 1 tbsp red chilli sauce 1 tbsp fresh tomato paste 1/2 tsp xanthum gum slurry (skip for chicken soup, don't skip for veg soup) mix 1/2 tsp xamthum gum in 1tsp olive oil- forms a slurry) 500 ml water 1/2 tsp salt or as per taste as soy sauce already has salt 1/2 tsp pepper 2 chopped white mushrooms chop fine if you don't like it big 1/2 capcsicum chop fine if you don't like it big 1 tbsp chopped french beans chop fine if you don't like it big 2 tbsp chopped cabbage chop fine if you don't like it big Keto veg manchow soup 2 chopped white mushrooms chop fine if you don't like it big 1/2 capsicum chop fine if you don't like it big 1 tbsp chopped french beans chop fine if you don't like it big 2 tbsp chopped cabbage chop fine if you don't like it big 1/2 tsp xanthum gum slurry mix 1/2 tsp xamthum gum in 1tsp olive oil- forms a slurry) 500 ml vegetable stock reserve after boiling the veggies in it, add bay leaf and some pepper corns before boiling the veggies.

Instructions

Keto Chicken Manchow soup

1. First, let's make the chicken stock and shredded chicken. Add 500 ml water and the chicken breasts. If you do not want a bland stock, add turmeric, salt (pinch of each), bay leaf and 2 pepper corns. Give 3 whistles in the cooker or cook on the stove top with a lid on for 25 minutes. Reserve the stock. Shred the chicken with a fork.

   
2. Take the ginger, garlic and chillies and pulse until it is coarsely ground. Do not add water and make a paste.

   
3. Saute the ground ginger-garlic-chillies in hot pil along with the veggies. Cut the veggies more fine if you don't like blobs of veggies in your soup. Saute for a minute. Add the stock and boil for 5 minutes.

   
4. Add the coconut aminos (soy sauce) , red chilli sauce , tomato paste and mix well. Add half of the shredded chicken,combine well and boil for 3 minutes. Add water, and boil for a minute. Add the whisked egg, and stir immediately . Pour the egg slowly at a time.

   
5. Add the xanthum gum slurry . If you do not have it or do not want to buy it, egg is enough to thicken the soup.

   
6. Boil for 2 minutes and garnish with coriander and the leftover boiled chicken.

   

Keto veg manchow soup

1. Make vegetable stock first. Take 500 ml water and boil the veggies in it FOR 10 minutes. Drain the veggies and reserve the stock .
2. Add oil, sautee the ground ginger-garlic-chilly and boiled veggies.
3. Add the vegetable stock , add the coconut aminos (soy sauce) and red chilli sauce, and tomato paste. Combine well. Boil for 5 minutes
4. Add the water , boil for 2 minutes. Thicken the soup by adding the xanthum gum slurry. Do not skip the xanthum gum for veg soup or it will be runny. If you desire a runny soup, you can skip this step.
5. Boil for sometimes until it reduces somewhat. Cool a bit and garnish with coriander.

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