Description
A delicious and hearty Keto Chili-Ginger Duck Soup that is perfect for a low-carb diet.
Ingredients
Scale
- 2 duck legs, skin-on
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 red chili peppers, sliced (adjust for heat preference)
- 4 cups chicken broth
- 1 cup coconut milk
- 2 cups spinach, chopped
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the duck legs, skin-side down, and sear until the skin is crispy, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the duck legs and set aside.
- In the same pot, add the diced onion, garlic, ginger, and sliced chili peppers. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Pour in the chicken broth and bring to a boil. Return the duck legs to the pot, reduce the heat to low, and let simmer for 30 minutes.
- After 30 minutes, remove the duck legs again and shred the meat from the bones. Discard the bones and return the shredded duck to the pot.
- Stir in the coconut milk, chopped spinach, soy sauce, salt, black pepper, and lime juice. Simmer for an additional 5-10 minutes until the spinach is wilted and the soup is heated through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
Notes
- For added depth of flavor, consider adding a tablespoon of fish sauce or a splash of sesame oil.
- Substitute duck with chicken thighs or breasts for a different protein option while keeping the recipe keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg