Keto Paya Soup
Warm up with a bowl of nourishing and flavorful Keto Paya Soup, a traditional South Asian delicacy reimagined for low-carb diets. Made with tender, slow-cooked goat trotters, this soup is a rich source of collagen and essential nutrients, perfect for keto enthusiasts and comfort food lovers alike. Aromatic spices like turmeric, cumin, and coriander blend beautifully with the golden richness of ghee, creating a deeply satisfying broth that's both comforting and wholesome. Garnished with fresh cilantro, green chilies, and a squeeze of zesty lemon, this keto-friendly paya soup is a powerhouse of flavor and nutrition, ideal for warming up on chilly nights or boosting your health with every sip. With its enticing aroma and melt-in-your-mouth meat, this protein-packed dish is perfect for anyone seeking a hearty yet healthy meal.
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Recipe Information
Ingredients
- 4 pieces goat trotters
- 3 tablespoons ghee
- 1 medium, chopped onion
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 10 cups water
- 2 tablespoons, chopped fresh cilantro
- 2 whole, slit green chilies
- 1 small, sliced into wedges lemon
Instructions
Clean the goat trotters thoroughly under running water to remove any unwanted bits. Optionally, you can soak them in water with a little vinegar for 10 minutes to eliminate any odors, then rinse again.
In a large pot or pressure cooker, heat the ghee over medium heat.
Add the chopped onion and sauté until it turns golden brown.
Stir in the garlic paste and ginger paste, cooking for an additional 2-3 minutes until the raw smell disappears.
Add the turmeric powder, red chili powder, coriander powder, ground cumin, and salt. Stir the spices with the onions and cook for another minute.
Introduce the cleaned trotters into the pot, ensuring they are well coated with the spice mixture. Sauté for about 5 minutes.
Pour in the water, increase the heat, and bring the mixture to a boil.
Once boiling, lower the heat to a simmer. If using a pot, cover and let it cook for at least 4 hours or until the trotters are very tender. If using a pressure cooker, cook on high pressure for about 1 hour and let the pressure release naturally.
After cooking, adjust the seasoning with additional salt and black pepper as needed.
For serving, ladle the soup into bowls and garnish with fresh cilantro, green chilies, and a wedge of lemon.
Serve hot, enjoying the rich, collagen-packed broth and tender meat of the trotters.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5843 mg | 254% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.2 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2002 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
