This Tom Ka Gai, also known as Thai Chicken Coconut Soup, is a flavorful and comforting soup that's perfect for a keto, gluten-free, and Whole30-compliant diet. Made with chicken broth, coconut milk, tender chicken slices, mushrooms, and aromatic herbs and spices like lemongrass, kaffir lime leaves, and galangal or ginger, this soup is bursting with authentic Thai flavors. It's easy to make and can be served as a satisfying meal on its own or as a starter to your favorite Thai-inspired dishes.
Ingredients: 4 cups chicken broth. 2 cups coconut milk. 2 chicken breasts, thinly sliced. 1 cup mushrooms, sliced. 2 stalks lemongrass, smashed. 4 kaffir lime leaves. 2 inches galangal or ginger, sliced. 2 tablespoons fish sauce. 2 tablespoons lime juice. 1 tablespoon coconut aminos. 1 tablespoon erythritol or preferred low-carb sweetener. 1 teaspoon chili flakes adjust to taste. Fresh cilantro, for garnish. Fresh lime wedges, for serving.
Instructions: In a large pot, bring the chicken broth to a boil. Add the lemongrass, kaffir lime leaves, and galangal or ginger to the pot. Reduce the heat to medium-low and simmer for 10 minutes to infuse the broth with flavors. Add the coconut milk, sliced chicken breasts, mushrooms, fish sauce, lime juice, coconut aminos, erythritol, and chili flakes to the pot. Simmer for another 10-15 minutes, until the chicken is cooked through and the flavors have melded together. Remove the lemongrass, kaffir lime leaves, and galangal slices from the soup. Serve hot, garnished with fresh cilantro and lime wedges. Enjoy this delicious low-carb, gluten-free, and Whole30-compliant Thai Chicken Coconut Soup!
Prep Time: 10 minutes
Cook Time: 25 minutes
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