Introduction:
Thai Coconut Soup, also known as Tom Kha Gai, is a classic Thai dish known for its creamy coconut milk base and aromatic flavors. This keto-friendly version replaces traditional high-carb ingredients with low-carb vegetables and maintains all the deliciousness of the original recipe.
Nutrition Info:
- Serving size: 1 cup
- Calories: 250
- Total Fat: 20g
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Net Carbs: 4g
- Protein: 12g
Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup cooked chicken breast, shredded or diced
- 1 cup mixed low-carb vegetables (such as sliced bell peppers, mushrooms, and spinach)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 tablespoon lime juice
- 1 teaspoon chili paste or chopped fresh chili (adjust to taste)
- Fresh cilantro leaves, chopped (for garnish)
- Sliced green onions (for garnish)
Instructions:
- In a large pot, heat coconut oil over medium heat. Add sliced onion, minced garlic, and grated ginger. Sauté until fragrant, about 2-3 minutes.
- Pour in chicken broth and bring to a simmer.
- Stir in coconut milk, cooked chicken breast, and mixed low-carb vegetables. Let the soup simmer for 5-7 minutes, until the vegetables are tender.
- Season the soup with fish sauce, soy sauce or tamari, lime juice, and chili paste or chopped fresh chili. Adjust seasoning according to taste preferences.
- Allow the soup to simmer for another 2-3 minutes to allow the flavors to meld together.
- Once ready, ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions.
- Serve hot and enjoy the delicious and comforting Thai Coconut Soup!
This Thai Coconut Soup with Chicken and Low-Carb Vegetables is a delightful option for a keto-friendly meal that’s packed with flavor and nutrition.