Also known as tom kha gai, this Keto Thai Coconut Chicken Soup is comfort in a bowl. A rich and creamy mixture of spicy, tangy, and sweet flavors blended in a perfect balance.
This soup is one of my husband’s favorites. I decided to give it a go and try to replicate the taste. He said I nailed it! Woohoo! And the best part is it’s super simple and fast to make.
The ingredients should be easy enough to find in most grocery stores. Some you may not be familiar with like canned coconut milk (full fat), sambal oelik (chili paste), and fish sauce will probably be located on the International aisle. If all else fails, AMAZON. 😛 Just be sure to check out the ingredients. Some chili paste will have sugar added. Lemongrass will be in the fresh produce section along with the basil and cilantro.
Technically, tom kah gai has galangal instead of ginger and lime leaves instead of lime juice, but that would require a trip to the Asian grocery store which I’m guessing most of us don’t have time to search one out and make a special trip. Unless you’re a die hard Asian food critic, you won’t notice a difference.
I also left out the sugar that’s normally added. The coconut milk is plenty sweet enough, but if you like it a little sweeter, feel free to add a sugar substitute like Swerve. A little goes a long way, though!
Keto Thai Coconut Chicken soup is perfect for the cool weather, especially when you’re wanting a little something different than your typical chicken soup.
Enjoy!
- 2 14- oz cans full fat coconut milk
- 2 cups chicken bone broth
- 1 Tbsp minced garlic
- 1 tsp sea salt
- 1 stalk fresh lemongrass cut into 1-in. sections
- 1 tsp minced ginger
- 1 cup sliced mushrooms
- 3 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 3 Tbsp Sambal Oelek chili paste
- 1 lb chicken cooked and shredded
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh cilantro chopped
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Combine coconut milk, bone broth, garlic, sea salt, and lemongrass in a medium pot over med-high heat and bring to a boil.
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Add mushrooms, lime juice, fish sauce, and Sambal Oelek. Reduce heat to medium and simmer for 10 minutes until mushroom are tender.
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Add shredded chicken. Simmer for another 5 minutes.
Sambal Oelek, fish sauce, and canned unsweet full fat coconut milk should be easy enough to find in most grocery stores. If not, Amazon is your friend.
*Nutritional label does not include net carbs, so I’ve added that below.
Total Carbs: 6g
Dietary Fiber: 1g
NET CARBS: 5g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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If you’d like to learn more about the ketogenic way of eating, check out the keto beginner’s guide.
