Low Carb Tom Kha Gai
Embrace the warm, fragrant allure of Thai cuisine with this Low Carb Tom Kha Gai recipe—a healthier twist on the classic coconut chicken soup. Crafted with creamy, full-fat coconut milk and infused with aromatic lemongrass, galangal, and kaffir lime leaves, this dish delivers bold, authentic flavors while keeping carb-conscious eaters in mind. Thinly sliced chicken breast and tender mushrooms create a hearty base, while zucchini noodles offer a deliciously light alternative to traditional rice noodles. Balanced with tangy lime juice, savory fish sauce, and a touch of erythritol for sweetness, this comforting soup is perfect for anyone looking for a keto-friendly, gluten-free meal. Ready in just 30 minutes, it’s an easy, wholesome dinner option that’s packed with flavor and ideal for serving to family or guests.
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Recipe Information
Ingredients
- 400 ml Coconut milk (unsweetened, full-fat)
- 400 ml Chicken stock (low-sodium)
- 300 grams Chicken breast, thinly sliced
- 2 Lemongrass stalks, bruised and cut into 2-inch pieces
- 30 grams Galangal root, peeled and thinly sliced
- 4 Kaffir lime leaves, torn
- 150 grams Mushrooms (e.g. shiitake, button, or straw), sliced
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice, freshly squeezed
- 2 Red chili peppers, sliced (optional for spice)
- 1 teaspoon Erythritol or monk fruit sweetener
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 0.5 teaspoons Salt
- 200 grams Zucchini noodles (optional, as a low-carb substitute for rice noodles)
Instructions
In a medium-sized pot, bring the chicken stock and coconut milk to a simmer over medium heat.
Add the lemongrass, galangal, and kaffir lime leaves to the pot. Let them infuse the broth for 5-7 minutes while maintaining a gentle simmer.
Add the sliced chicken breast and cook for 5 minutes, or until the chicken is fully cooked and tender.
Stir in the sliced mushrooms and allow them to cook for 3-4 minutes until softened.
Add the fish sauce, lime juice, and erythritol (or monk fruit sweetener). Stir well to balance the flavors of salty, sour, and slightly sweet. Adjust seasoning with salt as needed.
For extra heat, add sliced red chili peppers to the soup and simmer for another 1-2 minutes.
If using zucchini noodles, add them to the pot in the final minute of cooking to gently warm them without overcooking.
Remove the pot from heat and serve the soup hot in bowls.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 4247 mg | 185% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 24.2 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 195 mg | 15% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3374 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.
