Keto Tom Kha Gai
Simmered creamy soup
- Time
- 28 min
- Serves
- 3
- Calories
- 350 kcal
- Protein
- 35 g
About this recipe
Tom Kha Gai is Thai cooking's most forgiving soup—a blend of coconut milk, curry paste, and broth that's simultaneously luxurious and simple. Thin-sliced chicken breast stays tender because it's barely simmered, never boiled. The fragrance alone—lime and curry wafting up—makes this more than sustenance; it's therapy in a bowl. The ratio of coconut milk to chicken broth matters. Too much coconut and it's soupy rather than brothy; too little and it tastes thin. This recipe balances them so you get 20 grams of fat and 35 grams of protein in 350 calories. Sliced mushrooms add umami and texture without adding carbs. Fresh lime juice and a grind of black pepper go in off-heat to preserve their bite. Serve in wide bowls with the broth pooled generously and basil leaves torn over the top. This soup is forgiving of mild schedule changes—simmer it for 20 minutes or 40, the chicken remains tender and the flavors just deepen.
Ingredients
Method
- 1 Heat coconut oil in a large pot over medium heat, add curry paste and garlic, cook for 2 minutes until fragrant.
- 2 Add chicken broth and coconut milk, stir well to combine.
- 3 Add sliced chicken and bring to a gentle simmer, cook for 10 minutes.
- 4 Add sliced mushrooms and simmer for 5 more minutes until chicken is cooked through.
- 5 Stir in lime juice and fish sauce, adjust salt and spice to taste.
- 6 Ladle into bowls and serve hot, optionally garnished with Thai basil or cilantro.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
