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You’ll love our Keto in Five cookbooks!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five and Dinner in Five.

Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!

Thai Coconut Chicken Soup - Tom Kha Gai
Thai Coconut Chicken Soup - Tom Kha Gai
Votes: 11
Rating: 4.36
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 325 Calories
• 20g of Fat
• 29g of Protein
• 7g of Net Carbs
Servings Prep Time Cook Time
4 servings 10 minutes 45 minutes
Servings Prep Time Cook Time
4 servings 10 minutes 45 minutes
Thai Coconut Chicken Soup - Tom Kha Gai
Thai Coconut Chicken Soup - Tom Kha Gai
Votes: 11
Rating: 4.36
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 325 Calories
• 20g of Fat
• 29g of Protein
• 7g of Net Carbs
Servings Prep Time Cook Time
4 servings 10 minutes 45 minutes
Servings Prep Time Cook Time
4 servings 10 minutes 45 minutes
Servings: servings
Ingredients
  • 6 cups chicken broth
  • 2 stalks lemongrass
  • 10 kaffir lime leaves (or 1 lime)
  • 1 inch fresh ginger (grated)
  • 1/2 tsp sea salt
  • 1 lb boneless skinless chicken thighs
  • 10 oz. mixed mushrooms (we used white, oyster and shiitake)
  • 1.5 cups coconut cream
  • 1 tbsp fish sauce (optional)
  • 1 chili pepper (optional)
  • cilantro (to taste, for garnish)
Instructions
  1. Start by heating the chicken broth in a soup pot on medium-high heat.
  2. Whack the lemongrass stalks with the blunt end of a knife a few times to help release its aroma. Then cut it into about 4 1-inch pieces. Add them to the chicken broth along with the kaffir lime leaves, grated ginger and sea salt. (If you don't have kaffir lime leaves, you can use the juice of 1 lime plus its zest).
  3. Let the broth simmer for about 20 minutes. Then strain out the solids.
  4. Into the now-strained broth, add the chicken thighs and mixed mushrooms. You can use 10 oz. of just white mushrooms but using mixed mushrooms adds some different flavors to the soup that are very pleasant.
  5. Let the chicken and mushrooms cook for 20 minutes.
  6. Once the 20 minutes are up, take out the chicken thighs and shred them. Add them back in along with the cup of coconut cream and fish sauce.
  7. Let this cook for about 5 minutes. Taste it and add more salt if necessary.
  8. To serve, split among 4 bowls and garnish with chopped chili pepper (optional) and cilantro or parsley to taste. Enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

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