Keto Thai Chicken Soup
In a medium sized pot, heat the coconut oil over low heat.
Add the leeks, cucumber, red pepper, ginger, garlic, harissa and red curry paste and cook on a medium heat for about 5 minutes. Stir often until the contents are soft.
Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes.
Add the coconut cream, chicken, shrimp, and mushrooms. Simmer for about 8 to 10 minutes or until the chicken pieces and shrimp are almost cooked.
Add the soy sauce, stevia, fish sauce, and lime juice. Cook for a further 3 minutes. Taste and then adjust the flavour by adding additional soy sauce, fish sauce or lime juice as desired.
Ladle the soup into pre heated serving bowls and garnish with coriander leaves and chopped chives prior to serving.