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thai chicken soup garnished with cilantro in a dutch oven
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5 from 4 votes

Thai Chicken Soup with Coconut Milk (Tom Kha Gai)

Thai Chicken Soup with Coconut Milk is a fulfilling light, rich and creamy Thai Soup recipe! Want to bring the zest back to your dinner table (in under and hour) but need a low carb, keto friendly choice? Tom Kha Gai Soup is burstingly bold, perfect authentic recipe addition to your keto recipe collection!
8 Net Carbs
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner
Cuisine: asian
Keyword: dutch oven, easy, gluten free, keto dinner recipe, recipe for thai chicken soup
Servings: 6
Calories: 340kcal


  • Dutch Oven



  • In a dutch oven over medium heat, add the avocado oil, onion, garlic, ginger, lemongrass and carrots.
  • Sauté until carrots begin to soften. Should take about 5-8 minutes.
  • Add in sliced mushrooms and sauté for five minutes more.
  • Add in chicken and continue to sauté until chicken is no longer pink. About 5 minutes.
  • Add in chicken broth, coconut milk, fish sauce, lime juice and red curry paste.
  • Stir and let simmer for 20 minutes uncovered.
  • Serve in bowls with cilantro for garnish.


  • Ginger paste and Lemongrass paste:  These 2 ingredients provide so much flavor without having to grate a ginger root, or chop a lemongrass stalk.  These 2 ingredients are found in the produce section of most grocery stores.
  • Carrots: These are really not that essential to the recipe so if you want to reduce the carb count a little more, you can leave them out.


Calories: 340kcal | Carbohydrates: 9g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Fiber: 1g | Sugar: 3g