Low Sodium Tom Kha Gai
Experience the delicate balance of bold flavors in this Low Sodium Tom Kha Gai, a healthier spin on the classic Thai coconut soup. Loaded with fragrant ingredients like galangal, lemongrass, and kaffir lime leaves, every spoonful bursts with aromatic goodness without the overpowering sodium content. Tender strips of chicken, juicy cherry tomatoes, and earthy mushrooms simmer in a rich base of creamy coconut milk and low-sodium chicken broth, enhanced by a bright touch of lime juice and low-sodium fish sauce or coconut aminos. Garnished with fresh cilantro and green onions for a refreshing finish, this comforting soup is perfect on its own or paired with jasmine rice. Whether you're craving authentic Thai flavors or looking for a heart-healthy meal, this Low Sodium Tom Kha Gai ticks all the boxes!
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Recipe Information
Ingredients
- 1 large (approximately 200 grams) Chicken breast, boneless and skinless
- 2 cups Coconut milk, unsweetened
- 2 cups Low-sodium chicken broth
- 1 2-inch piece Galangal, thinly sliced
- 2 Lemongrass stalks, bruised and cut into 2-inch pieces
- 4 Kaffir lime leaves, torn
- 1 cup White mushrooms, sliced
- 1 cup Cherry tomatoes, halved
- 3 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Low-sodium fish sauce (or coconut aminos for a lower-sodium alternative)
- 2 Bird's eye chilies, bruised (optional for spice)
- 2 tablespoons Fresh cilantro, chopped
- 2 Green onions, thinly sliced
- 1 cup per serving Cooked jasmine rice (optional, for serving)
Instructions
Slice the chicken breast into thin strips (about 1/4 inch thick) and set aside.
In a medium saucepan over medium heat, combine the coconut milk and low-sodium chicken broth.
Add the galangal slices, lemongrass pieces, and torn kaffir lime leaves to the pot. Bring to a gentle simmer to allow the aromatics to infuse the liquid for 5-7 minutes.
Add the sliced chicken to the pot and simmer for 5 minutes, or until the chicken is just cooked through.
Stir in the sliced mushrooms and halved cherry tomatoes. Simmer for an additional 3-4 minutes until the vegetables are tender.
Add the lime juice, low-sodium fish sauce (or coconut aminos), and bruised bird's eye chilies (if using). Stir to combine, taste, and adjust flavors as needed.
Turn off the heat and garnish the soup with freshly chopped cilantro and sliced green onions.
Serve immediately in bowls, optionally accompanied by cooked jasmine rice. Enjoy your flavorful low-sodium Tom Kha Gai!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.5 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 142 mg | 11% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1576 mg | 34% | |
*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.
