Low Fat Tom Kha Gai (Thai Coconut Chicken Soup)

Elevate your soup game with this lighter take on *Low Fat Tom Kha Gai (Thai Coconut Chicken Soup)*, a comforting classic infused with the vibrant flavors of Thailand. This recipe delivers the signature creamy, tangy, and aromatic qualities of traditional Tom Kha Gai while using low-fat coconut milk and lean chicken breast to keep things lighter and healthier without sacrificing taste. Fragrant lemongrass, galangal, and kaffir lime leaves create a robust base, while mushrooms and a hint of Thai red chili add depth and subtle heat. Finished with a splash of fresh lime juice and a sprinkle of cilantro, this simple yet satisfying soup is perfect for a quick weeknight dinner or an elegant starter. It's a nutritious, low-calorie option that’s easy to make and bursting with authentic flavors—all in just 35 minutes from start to finish!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups Low-fat coconut milk
• 300 grams Chicken breast (boneless, skinless, thinly sliced)
• 2 cups Chicken stock (low sodium)
• 2 Lemongrass stalks (trimmed and lightly crushed)
• 6 slices Galangal (thinly sliced)
• 4 Kaffir lime leaves (torn into pieces)
• 200 grams Mushrooms (button or straw, sliced)
• 2 tablespoons Fish sauce (low sodium)
• 3 tablespoons Fresh lime juice
• 2 Thai red chili (sliced, seeds removed for less heat if preferred)
• 1 teaspoon Palm sugar or brown sugar
• 2 tablespoons Cilantro (chopped, for garnish)

Directions

Step 1

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

Step 2

Add the lemongrass, galangal, and kaffir lime leaves to the pot. Let them infuse the liquid for about 5 minutes, stirring occasionally.

Step 3

Add the thinly sliced chicken breast to the pot and cook for 5-7 minutes or until the chicken is fully cooked and tender.

Step 4

Stir in the mushrooms and let them simmer for another 3-4 minutes until softened.

Step 5

Add the remaining low-fat coconut milk, fish sauce, lime juice, Thai red chilies, and palm sugar to the soup. Stir well to combine and taste-test, adjusting the seasoning with more lime juice or fish sauce if needed.

Step 6

Let the soup heat through for another 2-3 minutes, then remove from heat. Discard the lemongrass and kaffir lime leaves before serving (optional for easier eating).

Step 7

Ladle the soup into bowls and garnish with fresh cilantro. Serve warm and enjoy!

Nutrition Facts

Serving size	(2233.7g)

Amount per serving	% Daily Value*
Calories	849.7

Total Fat 29.3g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat g
Cholesterol 255mg	0%
Sodium 1593.3mg	0%
Total Carbohydrate 38.3g	0%
Dietary Fiber 4.4g	0%
Total Sugars 10.4g
Protein 106.8g	0%

Vitamin D 59IU	0%
Calcium 142.8mg	0%
Iron 8.7mg	0%
Potassium 2002.5mg	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: 31.2%

Protein: 50.6%

Carbs: 18.1%