Keto Tom Yum Soup with Chicken
Elevate your keto meal plan with the tantalizing flavors of this Keto Tom Yum Soup with Chicken—a low-carb twist on the classic Thai favorite. Packed with tender chicken, aromatic lemongrass, kaffir lime leaves, and bold galangal, this soup delivers a fragrant and spicy kick. Simmered in nourishing chicken bone broth and enriched with creamy, full-fat coconut milk, it’s both satisfying and keto-friendly. Bursting with fresh mushrooms, cherry tomatoes, and zesty lime juice, each bowl offers a perfect balance of tanginess and spice, all without breaking your carb goals. Quick and easy to prepare in just 40 minutes, this dish is ideal for weeknight dinners or a comforting, flavor-packed lunch. Garnish with fresh cilantro and experience a restaurant-quality meal right at home!
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Ingredients
- 1 lb Chicken breast
- 1 tbsp Coconut oil
- 4 cups Chicken bone broth
- 2 Lemongrass stalks (bruised and cut into 2-inch pieces)
- 4 Kaffir lime leaves (torn into pieces)
- 3 slices Galangal (sliced into thin rounds)
- 4 Thai bird's eye chilies (smashed)
- 2 tbsp Fish sauce
- 3 tbsp Lime juice (freshly squeezed)
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 cup Mushrooms (such as white button or oyster, sliced)
- 1 cup Cherry tomatoes (halved)
- 2 tbsp Fresh cilantro (for garnish)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Directions
Step 1
Cut the chicken breast into thin, bite-sized pieces and season with salt and black pepper. Set aside.
Step 2
Heat the coconut oil in a large soup pot over medium heat.
Step 3
Add the bruised lemongrass, kaffir lime leaves, galangal slices, and Thai chilies to the pot. Sauté for 1–2 minutes until fragrant.
Step 4
Pour in the chicken bone broth and bring it to a boil.
Step 5
Reduce the heat to simmer and add the chicken pieces to the pot. Cook for 8–10 minutes until the chicken is cooked through.
Step 6
Stir in the sliced mushrooms and cherry tomatoes. Simmer for another 5 minutes.
Step 7
Add the fish sauce, lime juice, and coconut milk. Stir gently to combine.
Step 8
Taste the soup and adjust the seasoning with additional fish sauce or lime juice, as needed.
Step 9
Remove the lemongrass, galangal, and kaffir lime leaves before serving.
Step 10
Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
Nutrition Facts
| Serving size | (2695.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1985.3 |
| Total Fat 103.2g | 0% |
| Saturated Fat 66.5g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 475.3mg | 0% |
| Sodium 5161.3mg | 0% |
| Total Carbohydrate 88.7g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 20.2g | |
| Protein 195.0g | 0% |
| Vitamin D 8IU | 0% |
| Calcium 380.3mg | 0% |
| Iron 34.7mg | 0% |
| Potassium 4286.2mg | 0% |
Source of Calories