Low Sodium Tom Kha Gai (Thai Coconut Soup)

Experience the delicate balance of flavors in this Low Sodium Tom Kha Gai (Thai Coconut Soup), a health-conscious twist on a beloved Thai classic. This aromatic soup combines creamy unsweetened coconut milk with vibrant notes of fresh lemongrass, galangal, and kaffir lime leaves, creating a fragrant broth that's rich yet refreshing. Tender slices of chicken and hearty mushrooms are simmered to perfection, while a splash of lime juice and low-sodium fish sauce enhances the savory-sour harmony. Perfect for those watching their sodium intake, this comforting soup is garnished with fresh cilantro and green onions, bringing a bright and herbaceous finish to each bowl. Ready in just 40 minutes, this authentic yet approachable recipe is a satisfying twist on traditional Tom Kha Gai that you'll love serving for lunch, dinner, or as a warming appetizer.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups Coconut milk (unsweetened, full-fat or light)
• 2 cups Low-sodium chicken broth
• 1 pound Chicken breast (thinly sliced)
• 2 Fresh lemongrass stalks (cut into 3-inch pieces and bruised)
• 1 tablespoon Galangal or ginger (thinly sliced)
• 3 Kaffir lime leaves (torn into halves)
• 2 Thai bird's eye chilies (smashed, optional for heat)
• 2 cups Mushrooms (such as oyster or white button, sliced)
• 3 tablespoons Lime juice (freshly squeezed)
• 1 tablespoon Fish sauce (low sodium)
• 1 teaspoon Sugar (optional, to balance flavors)
• 2 tablespoons Fresh cilantro (for garnish)
• 2 Green onions (thinly sliced, for garnish)

Directions

Step 1

1. In a large pot, combine the coconut milk and low-sodium chicken broth. Bring to a gentle simmer over medium heat.

Step 2

2. Add the bruised lemongrass, sliced galangal (or ginger), torn kaffir lime leaves, and optional Thai chilies to the pot. Let these aromatics simmer for about 10 minutes to infuse their flavors into the broth.

Step 3

3. Add the thinly sliced chicken breast to the pot. Simmer for 5-7 minutes or until the chicken is just cooked through.

Step 4

4. Stir in the sliced mushrooms and let them cook for another 3-5 minutes until tender.

Step 5

5. Lower the heat and add the freshly squeezed lime juice, low-sodium fish sauce, and optional sugar. Stir gently and taste for balance, adjusting lime juice or fish sauce as needed.

Step 6

6. Remove the pot from heat and discard the lemongrass pieces, kaffir lime leaves, and any large chunks of galangal before serving.

Step 7

7. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve immediately.

Nutrition Facts

Serving size	(2220.7g)

Amount per serving	% Daily Value*
Calories	3055.6

Total Fat 244.9g	0%
Saturated Fat 204.5g	0%
Polyunsaturated Fat g
Cholesterol 384.2mg	0%
Sodium 1040.1mg	0%
Total Carbohydrate 92.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 40.0g
Protein 171.2g	0%

Vitamin D 11.2IU	0%
Calcium 281.9mg	0%
Iron 40.6mg	0%
Potassium 4986.5mg	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: 67.6%

Protein: 21.0%

Carbs: 11.4%