Low Carb Tom Kha Gai (Thai Coconut Chicken Soup)

Savor the vibrant flavors of Thailand with this Low Carb Tom Kha Gai (Thai Coconut Chicken Soup), a creamy, aromatic dish that’s both comforting and keto-friendly. This recipe combines silky coconut milk and fragrant spices like lemongrass, galangal, and kaffir lime leaves to create a rich, flavorful broth. Tender chicken breast, earthy mushrooms, and spiralized zucchini add heartiness while keeping the carb count low. A zing of lime juice, savory fish sauce, and a touch of heat from Thai red chilies bring perfect balance to every spoonful. Ready in just 35 minutes, this guilt-free soup is a nourishing choice for healthy weeknight meals or a show-stopping appetizer. Garnished with fresh cilantro and green onions, it’s as visually appealing as it is tasty. Perfect for those seeking low-carb Thai recipes or gluten-free comfort food with authentic flair!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Coconut milk (unsweetened, full-fat)
• 2 cups Chicken broth (low-sodium)
• 1 pound Chicken breast (thinly sliced)
• 2 Lemongrass stalks (cut into 2-inch pieces and smashed)
• 1 tablespoon Galangal or ginger (sliced into thin coins)
• 4 Kaffir lime leaves (torn into pieces)
• 1 cup Mushrooms (sliced, preferably straw mushrooms or button)
• 8 Cherry tomatoes (halved)
• 2 tablespoons Fish sauce
• 3 tablespoons Lime juice
• 2 Thai red chilies (sliced, adjust to taste)
• 1 teaspoon Erythritol or stevia (optional, for slight sweetness)
• 1 medium Zucchini (spiralized or sliced into thin strips as a low-carb noodle alternative)
• 2 tablespoons Cilantro (chopped, for garnish)
• 2 tablespoons Green onion (sliced, for garnish)

Directions

Step 1

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

Step 2

Add the smashed lemongrass, sliced galangal, and torn kaffir lime leaves to the pot. Let them simmer for 5 minutes to infuse the broth with their aroma and flavor.

Step 3

Add the sliced chicken breast to the pot and stir gently. Cook for about 5 minutes, or until the chicken is no longer pink.

Step 4

Reduce the heat to low and add the mushrooms, cherry tomatoes, and Thai red chilies. Simmer for another 5 minutes to allow the flavors to meld.

Step 5

Stir in the fish sauce, lime juice, and optional erythritol or stevia for a slight sweetness. Taste the soup and adjust the seasoning as needed, adding more fish sauce or lime juice to suit your preference.

Step 6

Add the zucchini noodles (or slices) to the pot and allow them to cook for about 2-3 minutes, just until tender but still firm.

Step 7

Remove the pot from heat and discard the lemongrass, galangal, and kaffir lime leaves if desired.

Step 8

Ladle the soup into bowls and garnish each serving with chopped cilantro and sliced green onion. Serve immediately while hot.

Nutrition Facts

Serving size	(2836.4g)

Amount per serving	% Daily Value*
Calories	2116.0

Total Fat 133.0g	0%
Saturated Fat 106.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 384.2mg	0%
Sodium 3179.6mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 26.1g	0%
Total Sugars 48.0g
Protein 173.3g	0%

Vitamin D 17.5IU	0%
Calcium 314.0mg	0%
Iron 23.7mg	0%
Potassium 6300.7mg	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: 53.0%

Protein: 30.7%

Carbs: 16.3%