Low Fat Tom Kha Gai

Experience the vibrant flavors of Thailand with this Low Fat Tom Kha Gai recipe, a lighter take on the beloved classic Thai coconut soup. Bursting with aromatic ingredients like lemongrass, galangal, and kaffir lime leaves, this dish delivers the perfect balance of tangy, savory, and mildly spicy notes. Made with low-fat coconut milk, tender chicken breast, and a medley of fresh vegetables like mushrooms and cherry tomatoes, this healthier version is both delicious and guilt-free. Ready in just 40 minutes and packed with protein, it's an excellent option for a quick weeknight meal or a cozy dinner. Garnished with fresh cilantro and green onions, this comforting soup is a feast for both the eyes and taste buds—perfect for those seeking a low-calorie Thai-inspired dish.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 ml Low-fat coconut milk
• 300 grams Chicken breast
• 500 ml Chicken stock (low sodium)
• 2 Lemongrass stalks
• 30 grams Galangal (sliced)
• 4 Kaffir lime leaves
• 150 grams Mushrooms (sliced, preferably oyster or white button)
• 2 tablespoons Fish sauce (low sodium)
• 3 tablespoons Lime juice
• 2 Thai bird’s eye chilies (sliced, optional)
• 1 teaspoon Sugar
• 6 Cherry tomatoes (halved)
• 2 Green onions (sliced, for garnish)
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Prepare the aromatics: Bruise the lemongrass stalks with the back of a knife and cut them into 2-inch pieces. Thinly slice the galangal and tear the kaffir lime leaves into halves to release their fragrance.

Step 2

In a medium-sized pot, combine the low-fat coconut milk and chicken stock. Place it over medium heat and bring it to a gentle simmer.

Step 3

Add the lemongrass, galangal, and kaffir lime leaves to the pot. Let them simmer for 5 minutes to infuse the broth with their flavors.

Step 4

Meanwhile, trim any excess fat from the chicken breast and cut it into thin, bite-sized pieces.

Step 5

Add the chicken pieces to the pot and cook for 5-7 minutes, or until the chicken is cooked through.

Step 6

Stir in the mushrooms, fish sauce, lime juice, sugar, cherry tomatoes, and Thai bird’s eye chilies (if using). Let the soup simmer for another 5 minutes until the mushrooms are tender.

Step 7

Taste the soup and adjust seasoning as needed. Add more lime juice or fish sauce to reach your desired balance of tangy and savory flavors.

Step 8

Remove the lemongrass, galangal, and kaffir lime leaves before serving or inform guests to avoid eating these aromatics.

Step 9

Ladle the soup into bowls and garnish with chopped green onions and cilantro.

Step 10

Serve immediately and enjoy your Low Fat Tom Kha Gai!

Nutrition Facts

Serving size	(2299.4g)

Amount per serving	% Daily Value*
Calories	913.1

Total Fat 21.2g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 258mg	0%
Sodium 2365.9mg	0%
Total Carbohydrate 90.3g	0%
Dietary Fiber 11.1g	0%
Total Sugars 25.6g
Protein 104.5g	0%

Vitamin D 10.5IU	0%
Calcium 281.4mg	0%
Iron 18.2mg	0%
Potassium 4244.0mg	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: 19.7%

Protein: 43.1%

Carbs: 37.2%