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


  • 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)


  1. 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.
  2. Pour in chicken broth and bring to a simmer.
  3. 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.
  4. 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.
  5. Allow the soup to simmer for another 2-3 minutes to allow the flavors to meld together.
  6. Once ready, ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions.
  7. 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.