Low Carb Tom Kha Gai

Enjoy a delicious twist on a Thai classic with this Low Carb Tom Kha Gai, a fragrant and flavorful coconut chicken soup that’s perfect for keto and low-carb lifestyles. This recipe combines the creamy richness of full-fat coconut milk with the tangy and aromatic flavors of lemongrass, galangal, and kaffir lime leaves, creating a broth that’s both comforting and invigorating. Tender slices of chicken breast and earthy mushrooms add heartiness, while zucchini noodles seamlessly replace traditional rice noodles to keep the dish low in carbs. Finished with a balance of salty, sour, and slightly sweet notes—enhanced by fish sauce, lime juice, and a touch of erythritol—this wholesome soup is both satisfying and diet-friendly. Quick to prepare in just 30 minutes, it's perfect for a cozy weeknight meal or an impressive appetizer. Garnish with fresh cilantro for the perfect pop of color and flavor!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 ml Coconut milk (unsweetened, full-fat)
• 400 ml Chicken stock (low-sodium)
• 300 grams Chicken breast, thinly sliced
• 2 Lemongrass stalks, bruised and cut into 2-inch pieces
• 30 grams Galangal root, peeled and thinly sliced
• 4 Kaffir lime leaves, torn
• 150 grams Mushrooms (e.g. shiitake, button, or straw), sliced
• 2 tablespoons Fish sauce
• 2 tablespoons Lime juice, freshly squeezed
• 2 Red chili peppers, sliced (optional for spice)
• 1 teaspoon Erythritol or monk fruit sweetener
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 0.5 teaspoons Salt
• 200 grams Zucchini noodles (optional, as a low-carb substitute for rice noodles)

Directions

Step 1

In a medium-sized pot, bring the chicken stock and coconut milk to a simmer over medium heat.

Step 2

Add the lemongrass, galangal, and kaffir lime leaves to the pot. Let them infuse the broth for 5-7 minutes while maintaining a gentle simmer.

Step 3

Add the sliced chicken breast and cook for 5 minutes, or until the chicken is fully cooked and tender.

Step 4

Stir in the sliced mushrooms and allow them to cook for 3-4 minutes until softened.

Step 5

Add the fish sauce, lime juice, and erythritol (or monk fruit sweetener). Stir well to balance the flavors of salty, sour, and slightly sweet. Adjust seasoning with salt as needed.

Step 6

For extra heat, add sliced red chili peppers to the soup and simmer for another 1-2 minutes.

Step 7

If using zucchini noodles, add them to the pot in the final minute of cooking to gently warm them without overcooking.

Step 8

Remove the pot from heat and serve the soup hot in bowls.

Step 9

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1609.9g)

Amount per serving	% Daily Value*
Calories	1586.8

Total Fat 109.8g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 255mg	0%
Sodium 4247.3mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 14.0g	0%
Total Sugars 24.2g
Protein 114.1g	0%

Vitamin D 49.5IU	0%
Calcium 195.3mg	0%
Iron 19.6mg	0%
Potassium 3374.5mg	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: 59.6%

Protein: 27.5%

Carbs: 12.9%