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
Servings: 6
Calories: 340
Equipment
- Dutch Oven
Ingredients
- 1 Tablespoon avocado oil
- 1 Onion, diced
- 6 Cloves garlic, minced
- 2 Tablespoons Ginger paste
- 1 Tablespoon Lemongrass paste
- 2 Carrots peeled and sliced into thin coins
- 8 ounces Sliced Baby Bella mushrooms
- 6 Boneless skinless chicken thighs cut into cubes
- 2 Cups Chicken Broth
- 1 14 ounce Can coconut milk, full fat
- 3 Tablespoons Fish sauce
- 3 Tablespoons Lime juice
- 2 teaspoons Thai red curry paste
- Fresh cilantro for garnish
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 340 | Carbohydrates: 9g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Fiber: 1g | Sugar: 3g