Name: Keto Thai Tom Kha Gai: Authentic Low-Carb Coconut Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3 cups chicken broth; 14 oz full-fat coconut milk; 2 stalks lemongrass (bruised to release flavor); 1 inch ginger (peeled and sliced); 2 garlic cloves (minced); 1 tbsp Thai chili paste; 2 tbsp fish sauce; 1 tsp lime juice (fresh squeezed preferred); 1 lb boneless, skinless chicken breast (cut into bite-sized pieces); 4 oz mushrooms (sliced); 2 tsp coconut oil (neutral oil like Nutiva preferred); 2 tbsp cilantro (chopped, added at end)

Ingredients

2 tsp coconut oil

2 tbsp cilantro, chopped (added at end)

3 cups chicken broth

14 oz coconut milk (full-fat for best creaminess)

1 tsp lime juice (fresh squeezed preferred)

1 tbsp Thai chili paste

2 garlic cloves, minced

1 lb chicken breast, cut into bite-sized pieces

2 tbsp fish sauce

4 oz mushrooms, sliced

1 inch ginger, peeled and sliced

2 stalks lemongrass, bruised to release flavor

Instructions

Step 1: Peel and thinly slice the ginger. Bruise the lemongrass stalks using the back of a knife to release their aromatic oils. Mince the garlic cloves. Cut the chicken breast into bite-sized pieces and slice the mushrooms. Preparing these ingredients beforehand will make cooking smoother.

Step 2: Heat the coconut oil in a large pot or Dutch oven over medium heat. When shimmering, add the ginger, lemongrass, and minced garlic. Sauté for 60-90 seconds until fragrant, being careful not to burn the garlic. This builds the soup’s flavor base.

Step 3: Add the chicken pieces and mushrooms to the pot. Stir them into the aromatic mixture. Pour in the chicken broth, coconut milk, fish sauce, and Thai chili paste. Bring to a gentle simmer and cook for about 8 minutes until the chicken is fully cooked and tender.

Step 4: Remove the pot from heat to avoid overcooking. Stir in the fresh lime juice to brighten the flavors. Serve the soup hot, garnished generously with chopped cilantro. Enjoy your delicious Keto Tom Kha Gai!

Tips & Variations

Use chicken thighs instead of breast for a richer flavor and more tender texture.

If fresh lemongrass is unavailable, substitute with 2 tablespoons of lemongrass paste, though fresh is best.

Try shiitake, cremini, or button mushrooms if oyster mushrooms are hard to find.

Substitute fish sauce with soy sauce or coconut aminos if needed, starting with less and adjusting to taste.

Replace Thai chili paste with sriracha or red pepper flakes for a heat alternative.

Use Thai or regular basil instead of cilantro if you dislike its flavor.

Avoid boiling coconut milk at high heat to prevent separation; simmer gently and stir occasionally.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The coconut milk may separate slightly—stir well before reheating. Freeze in a suitable container for up to 2 months; note mushrooms might change texture but flavor remains. Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring to keep coconut milk smooth. Add fresh lime juice and cilantro just before serving to refresh flavors.

FAQs

Can I use other proteins besides chicken?

Yes, shrimp or tofu can be great alternatives. Adjust cooking times accordingly—shrimp cooks quickly, while tofu can be added towards the end to warm through.

What if I can’t find lemongrass?

Fresh lemongrass is ideal for authentic flavor, but you can use lemongrass paste as a substitute. Use about 2 tablespoons and adjust to taste. Avoid skipping it entirely, as it’s a key ingredient for Tom Kha Gai.