Description
A low-carb version of the classic Thai soup, Tom Kha Gai, made with coconut milk, chicken, and fragrant herbs.
Ingredients
Scale
- 1 pound chicken breast, sliced
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, cut into pieces
- 4 kaffir lime leaves, torn
- 1 inch galangal, sliced (or ginger)
- 200 grams mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 Thai bird chilies, smashed
- Fresh cilantro for garnish
Instructions
- In a large pot, combine chicken broth, lemongrass, kaffir lime leaves, and galangal. Bring to a simmer.
- Add the sliced chicken and cook until no longer pink.
- Stir in the coconut milk and bring back to a simmer.
- Add mushrooms, fish sauce, lime juice, and chilies. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- This soup can be made in advance and reheated.
- Adjust the spice level by adding more or fewer chilies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 22g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg