Let’s Make a Long Story Short…
Thailand (specifically Bangkok) has got to have the best food in the world. We always knew we enjoyed Thai food but we didn’t know what was in store for us. We spent a mere 10 days in Bangkok (most of which we spent sick and at home from the 24-hour long commute to Asia) and we couldn’t find a place that didn’t serve show-stopping food. We ate at top-rated restaurants as well as random “hole in the walls” we found on our way to and from our sightseeing trips.
Our favorite places to eat, it turns out, were outdoor stands/food carts which served traditional, homemade Thai dishes for cheap. Those blew even the highest-rated restaurants in Bangkok out of the water. We learned that you can’t beat a meal being made fresh right before your eyes.
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My favorite dish out of all the marinated meats, fresh fruits, spicy soups and curries was this Tom Kha Gai, which is a Coconut Chicken Soup. It’s very simple to make, requires only a pot, and tastes like it’s straight out of a restaurant (or in this case, a food cart!).
Be warned, it really comes together only with the addition of coconut cream. It’s traditionally made with coconut milk, but unfortunately, in the states, coconut milk is usually heavily watered down and lower in fat than natural coconut milk. Plus, for our keto purposes, full fat is better, so I decided to make this traditional dish with coconut cream instead. If you can’t find coconut cream, try to find the most authentic-looking coconut milk you can. That means no ‘Silk’ brand coconut milk. You’re looking for something in a can or a small cardboard box. Try the ethnic section of your supermarket.
I really hope you give this soup a try! It’s one of my all-time favorite things to get at restaurants. Now that I know how to make it at home, nothing can stop me from enjoying this weekly. 🙂
| Servings: servings |
- 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)
- Start by heating the chicken broth in a soup pot on medium-high heat.
- 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).
- Let the broth simmer for about 20 minutes. Then strain out the solids.
- 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.
- Let the chicken and mushrooms cook for 20 minutes.
- 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.
- Let this cook for about 5 minutes. Taste it and add more salt if necessary.
- To serve, split among 4 bowls and garnish with chopped chili pepper (optional) and cilantro or parsley to taste. Enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb dinners to learn to make more delicious and healthy meals!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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loved this soup! I used coconut cream and it was a little too sweet but I added siracha and it helped.
Glad you enjoyed it, Tara!