Keto Tom Kha Gai

Dive into the bold, exotic flavors of Keto Tom Kha Gai, a creamy and aromatic Thai coconut soup reimagined for a low-carb lifestyle. Bursting with fragrant ingredients like lemongrass, ginger, and garlic, this dish is enriched with full-fat coconut milk for a luscious, velvety texture. Tender chicken slices, earthy mushrooms, and tangy lime juice create a perfect balance of savory and zesty notes, while a touch of red curry paste adds just the right amount of heat. Ready in under 40 minutes, this keto-friendly recipe is gluten-free, satisfying, and perfect for weeknight dinners or cozy lunches. Garnish with cilantro and green onions for a fresh finish, and enjoy a taste of Thailand without sacrificing your dietary goals!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 3 cloves Garlic cloves, minced
• 1 inch Fresh ginger, thinly sliced
• 1 stalk Lemongrass stalk, halved and bruised
• 2 tablespoons Red curry paste
• 1 pound Chicken breast, thinly sliced
• 4 cups Chicken broth (unsalted)
• 1 can (13.5 oz) Coconut milk (full-fat, unsweetened)
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice (freshly squeezed)
• 1 cup Mushrooms, sliced (shiitake or white button)
• 1 cup Cherry tomatoes, halved
• 2 stalks Green onions, thinly sliced
• 2 tablespoons Fresh cilantro, chopped
• 1 chili Red chili (optional, for spice), thinly sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large pot over medium heat.

Step 2

Sauté the minced garlic, fresh ginger slices, and bruised lemongrass for 1-2 minutes until aromatic.

Step 3

Add the red curry paste and stir for another 30 seconds to release its flavors.

Step 4

Add the sliced chicken breast to the pot and cook for 2-3 minutes until lightly browned.

Step 5

Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

Step 6

Stir in the coconut milk and bring the soup back to a gentle simmer, being careful not to let it boil.

Step 7

Add the fish sauce, lime juice, sliced mushrooms, and cherry tomatoes. Cook for an additional 5 minutes until the vegetables are tender.

Step 8

Season the soup with salt and black pepper to taste. If desired, add sliced red chili for extra heat.

Step 9

Remove the pot from the heat and discard the lemongrass stalk.

Step 10

Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and more chili if desired.

Step 11

Serve hot and enjoy your keto-friendly Tom Kha Gai!

Nutrition Facts

Serving size	(2189.3g)

Amount per serving	% Daily Value*
Calories	1935.3

Total Fat 125.4g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.6mg	0%
Sodium 3810.6mg	0%
Total Carbohydrate 52.0g	0%
Dietary Fiber 13.2g	0%
Total Sugars 20.9g
Protein 159.4g	0%

Vitamin D 64.6IU	0%
Calcium 244.3mg	0%
Iron 19.9mg	0%
Potassium 3378.2mg	0%

*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.

Source of Calories

Fat: 57.2%

Protein: 32.3%

Carbs: 10.5%