Keto Tom Yum Soup with Chicken
Embrace the bold, invigorating flavors of Thailand with this Keto Tom Yum Soup with Chicken, a low-carb twist on the classic dish. Infused with aromatic ingredients like lemongrass, kaffir lime leaves, and galangal, this vibrant soup delivers a harmonious blend of savory, spicy, and tangy notes. Tender chicken pieces simmered in nutrient-rich bone broth are complemented by creamy coconut milk, fresh lime juice, and fiery Thai bird’s eye chilies, creating a perfectly balanced bowl. Sliced mushrooms and juicy cherry tomatoes add texture, while a cilantro garnish provides a refreshing finish. Ready in under 40 minutes, this keto-friendly recipe is perfect for impressing guests or simply treating yourself to a comforting, wholesome meal. Whether you’re following a low-carb lifestyle or seeking authentic Thai flavors, this warm, soul-soothing soup will delight your taste buds.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 tbsp Coconut oil
- 4 cups Chicken bone broth
- 2 Lemongrass stalks (bruised and cut into 2-inch pieces)
- 4 Kaffir lime leaves (torn into pieces)
- 3 slices Galangal (sliced into thin rounds)
- 4 Thai bird's eye chilies (smashed)
- 2 tbsp Fish sauce
- 3 tbsp Lime juice (freshly squeezed)
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 cup Mushrooms (such as white button or oyster, sliced)
- 1 cup Cherry tomatoes (halved)
- 2 tbsp Fresh cilantro (for garnish)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cut the chicken breast into thin, bite-sized pieces and season with salt and black pepper. Set aside.
Heat the coconut oil in a large soup pot over medium heat.
Add the bruised lemongrass, kaffir lime leaves, galangal slices, and Thai chilies to the pot. Sauté for 1–2 minutes until fragrant.
Pour in the chicken bone broth and bring it to a boil.
Reduce the heat to simmer and add the chicken pieces to the pot. Cook for 8–10 minutes until the chicken is cooked through.
Stir in the sliced mushrooms and cherry tomatoes. Simmer for another 5 minutes.
Add the fish sauce, lime juice, and coconut milk. Stir gently to combine.
Taste the soup and adjust the seasoning with additional fish sauce or lime juice, as needed.
Remove the lemongrass, galangal, and kaffir lime leaves before serving.
Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 5161 mg | 224% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 20.2 g | ||
| Protein | 195.0 g | 390% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4286 mg | 91% | |
*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.
