Keto Tom Kha Gai
Indulge in the rich, aromatic flavors of Keto Tom Kha Gai, a low-carb twist on the classic Thai coconut soup. This irresistible dish combines tender chicken breast, creamy full-fat coconut milk, and a medley of fresh ingredients like lemongrass, ginger, and lime juice for a fragrant, comforting bowl of keto-friendly goodness. Infused with the bold kick of red curry paste and an optional hint of spicy red chili, this soup is hearty yet light, making it perfect for any meal. Ready in just 40 minutes, it’s a quick, satisfying option for anyone following a keto diet or craving a warm, flavorful soup. Serve it steaming hot and garnished with green onions, cilantro, and a squeeze of lime for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 3 cloves Garlic cloves, minced
- 1 inch Fresh ginger, thinly sliced
- 1 stalk Lemongrass stalk, halved and bruised
- 2 tablespoons Red curry paste
- 1 pound Chicken breast, thinly sliced
- 4 cups Chicken broth (unsalted)
- 1 can (13.5 oz) Coconut milk (full-fat, unsweetened)
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 1 cup Mushrooms, sliced (shiitake or white button)
- 1 cup Cherry tomatoes, halved
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 1 chili Red chili (optional, for spice), thinly sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat 1 tablespoon of coconut oil in a large pot over medium heat.
Sauté the minced garlic, fresh ginger slices, and bruised lemongrass for 1-2 minutes until aromatic.
Add the red curry paste and stir for another 30 seconds to release its flavors.
Add the sliced chicken breast to the pot and cook for 2-3 minutes until lightly browned.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
Stir in the coconut milk and bring the soup back to a gentle simmer, being careful not to let it boil.
Add the fish sauce, lime juice, sliced mushrooms, and cherry tomatoes. Cook for an additional 5 minutes until the vegetables are tender.
Season the soup with salt and black pepper to taste. If desired, add sliced red chili for extra heat.
Remove the pot from the heat and discard the lemongrass stalk.
Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and more chili if desired.
Serve hot and enjoy your keto-friendly Tom Kha Gai!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 997 mg | 21% | |
*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.
