High Protein Tom Kha Gai
Elevate your soup game with this High Protein Tom Kha Gai, a nourishing twist on the classic Thai coconut soup. Packed with lean chicken breast, shelled edamame, and silky egg whites, this recipe delivers a protein punch while maintaining the rich, aromatic flavors you love. Infused with the exotic essence of lemongrass, galangal, and kaffir lime leaves, this dish is a deliciously balanced blend of creamy coconut milk, zesty lime juice, and umami-packed fish sauce. Quick to prepare in just 40 minutes, it’s the ultimate comfort food for health-conscious foodies looking for a high-protein, gluten-free (optional) meal. Top with fresh cilantro and green onions for added zest and serve piping hot—this hearty, fragrant creation is sure to warm your soul while fueling your body!
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Recipe Information
Ingredients
- 400 grams Chicken breast, boneless and skinless
- 100 grams Edamame, shelled
- 4 cups Chicken broth, low-sodium
- 1 can (400ml) Coconut milk, unsweetened (light)
- 4 large Egg whites
- 30 grams Galangal or ginger, thinly sliced
- 2 stalks Lemongrass stalks, bruised and cut into 3-inch pieces
- 4 leaves Kaffir lime leaves
- 200 grams Mushrooms (button or shiitake), sliced
- 3 tablespoons Fish sauce (or soy sauce for gluten-free adaptation)
- 3 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Chili paste (optional, adjust to taste)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 tablespoons Green onions, sliced (for garnish)
Instructions
Begin by preparing the chicken breast: Trim any excess fat, and cut the chicken into bite-sized pieces. Set aside.
In a large pot, combine the chicken broth, galangal (or ginger), lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat. Let the flavors infuse for about 5-7 minutes.
Add the chicken pieces to the pot and cook for 8-10 minutes, or until the chicken is fully cooked. Use a slotted spoon to remove any foam or impurities that form on the surface.
Reduce the heat to low, then add the light coconut milk to the pot. Stir gently to combine.
Add the mushrooms and shelled edamame to the soup. Cook for 5 minutes, or until the vegetables are tender.
In a small bowl, lightly whisk the egg whites. Slowly stream the egg whites into the soup while stirring constantly to form delicate ribbons. Make sure the soup is at a gentle simmer to avoid overcooking the egg whites.
Season the soup with fish sauce (or soy sauce for a gluten-free option), lime juice, and chili paste (if using). Adjust the seasoning to taste as needed.
Remove the lemongrass stalks, galangal pieces, and kaffir lime leaves from the pot (they're not meant to be eaten).
Ladle the soup into serving bowls. Garnish each bowl with fresh cilantro and sliced green onions.
Serve hot and enjoy your High Protein Tom Kha Gai!
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5508 mg | 239% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.9 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 264 mg | 20% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3369 mg | 72% | |
*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.
