Description
This Keto Tom Kha Gai is a flavorful Thai coconut chicken soup that’s naturally low-carb and perfect for ketogenic diets. Featuring tender chicken breast, aromatic lemongrass, ginger, and creamy full-fat coconut milk, this soup delivers authentic Thai flavors in just 30 minutes. It’s comforting, rich, and easy to make with simple, accessible ingredients, making it a perfect weeknight meal that satisfies without the carbs.
Ingredients
Scale
Soup Base
- 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)
Protein & Vegetables
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 4 oz mushrooms (sliced)
Cooking Fat & Garnish
- 2 tsp coconut oil (neutral oil like Nutiva preferred)
- 2 tbsp cilantro (chopped, added at end)
Instructions
- Prepare Aromatics and Chicken: Peel and thinly slice the ginger, then bruise the lemongrass stalks using the back of a knife to release their aroma. Mince the garlic cloves. Cut the chicken breast into bite-sized pieces and slice the mushrooms. Having all ingredients prepped ensures smooth cooking.
- Build the Aromatic Base: Heat coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add ginger, lemongrass, and garlic. Sauté for 60-90 seconds until fragrant, taking care not to burn the garlic. This step develops the foundational flavors of the soup.
- Simmer the Soup and Cook Chicken: Add chicken pieces and sliced mushrooms to the pot, stirring into the aromatics. Pour in chicken broth, coconut milk, fish sauce, and Thai chili paste. Bring to a gentle simmer and cook for about 8 minutes or until chicken is cooked through. This melds flavors while keeping chicken tender.
- Finish with Fresh Flavors and Serve: Remove pot from heat to avoid overcooking the chicken. Stir in fresh lime juice to brighten the soup’s flavor. Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy the fragrant, creamy Keto Tom Kha Gai.
Notes
- Do not boil the soup aggressively after adding coconut milk to prevent separation and graininess.
- Bruise and knot lemongrass stalks or cut into 2-inch pieces for easy removal before serving to avoid large chunks in the soup.
- Add chicken towards the end of cooking and remove from heat as soon as chicken turns opaque to prevent overcooking.
- Add lime juice last to preserve its fresh, tangy flavor.
- Substitutions: Chicken thighs or shredded rotisserie chicken can be used instead of breast; mushrooms can be oyster, cremini, shiitake, or button; fish sauce can be replaced with soy sauce or coconut aminos; Thai chili paste can be substituted with sriracha or red pepper flakes; cilantro can be swapped for Thai basil or regular basil.
- Serve with cauliflower rice for keto-friendly accompaniment or jasmine rice/rice noodles if carbs are not a concern.
- Store soup in an airtight container in the fridge for up to 4 days. It freezes well for up to 2 months.
- Reheat gently on stovetop or in microwave using medium power to prevent coconut milk from breaking; stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Keto, Thai Soup, Tom Kha Gai, Coconut Chicken Soup, Low Carb, Keto Friendly, Thai Cuisine, Coconut Milk Soup, Healthy Soup
