Low Fat Tom Kha Gai
Dive into the comforting flavors of Thailand with this Low Fat Tom Kha Gai, a lightened-up twist on the classic Thai coconut chicken soup. This aromatic dish combines creamy low-fat coconut milk with tangy lime juice, earthy galangal, fresh lemongrass, and fragrant kaffir lime leaves for a broth that’s bursting with bold yet balanced flavors. Tender chicken breast, hearty mushrooms, and juicy cherry tomatoes add texture and substance, while low-sodium fish sauce lends a savory depth. This healthier recipe is perfect for those seeking a satisfying, guilt-free meal that’s rich in authentic Thai flair. Ready in just 40 minutes, it’s an easy, wholesome dinner idea that’s perfect for weeknights. Garnish with fresh cilantro and green onions for a stunning finish, and savor a bowl of this low-calorie indulgence!
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Recipe Information
Ingredients
- 400 ml Low-fat coconut milk
- 300 grams Chicken breast
- 500 ml Chicken stock (low sodium)
- 2 Lemongrass stalks
- 30 grams Galangal (sliced)
- 4 Kaffir lime leaves
- 150 grams Mushrooms (sliced, preferably oyster or white button)
- 2 tablespoons Fish sauce (low sodium)
- 3 tablespoons Lime juice
- 2 Thai bird’s eye chilies (sliced, optional)
- 1 teaspoon Sugar
- 6 Cherry tomatoes (halved)
- 2 Green onions (sliced, for garnish)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Prepare the aromatics: Bruise the lemongrass stalks with the back of a knife and cut them into 2-inch pieces. Thinly slice the galangal and tear the kaffir lime leaves into halves to release their fragrance.
In a medium-sized pot, combine the low-fat coconut milk and chicken stock. Place it over medium heat and bring it to a gentle simmer.
Add the lemongrass, galangal, and kaffir lime leaves to the pot. Let them simmer for 5 minutes to infuse the broth with their flavors.
Meanwhile, trim any excess fat from the chicken breast and cut it into thin, bite-sized pieces.
Add the chicken pieces to the pot and cook for 5-7 minutes, or until the chicken is cooked through.
Stir in the mushrooms, fish sauce, lime juice, sugar, cherry tomatoes, and Thai bird’s eye chilies (if using). Let the soup simmer for another 5 minutes until the mushrooms are tender.
Taste the soup and adjust seasoning as needed. Add more lime juice or fish sauce to reach your desired balance of tangy and savory flavors.
Remove the lemongrass, galangal, and kaffir lime leaves before serving or inform guests to avoid eating these aromatics.
Ladle the soup into bowls and garnish with chopped green onions and cilantro.
Serve immediately and enjoy your Low Fat Tom Kha Gai!
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 25.6 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4244 mg | 90% | |
*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.
