Keto Seaweed and Water Spinach Soup with Lemongrass

1.Heat olive oil in a large pot or Dutch oven over medium heat.

2.Add minced garlic, sliced ginger, and bruised lemongrass. Sauté for 2-3 minutes until fragrant.

3.Pour in the chicken or vegetable broth. Bring to a simmer.

4.Add the rehydrated and chopped seaweed to the simmering broth. Cook for 5-7 minutes, or until tender.

5.Stir in the water spinach and red chili (if using). Cook for 2-3 minutes, until the water spinach is just wilted but still vibrant green.

6.Remove the pot from the heat. Stir in the chopped Japanese parsley, lime juice, and fish sauce (if using).

7.Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

8.Ladle the hot soup into bowls. Garnish with thinly sliced green onions before serving.

9.Serve immediately as a light and nourishing keto-friendly meal.