Thai Coconut Chicken Soup (Tom Kha Gai)

Why This Is Strictly Keto

Every element of this soup is whole and unprocessed: chicken thighs, cremini mushrooms, a whole can of full-fat coconut milk, fresh ginger, garlic, lemongrass, lime and cilantro. The richness comes entirely from coconut milk rather than flour, cornstarch or a dairy roux, and the only carbohydrate is a little onion and a tomato wedge for color — a few grams of net carbs per generous bowl.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into 2-inch pieces (or 1 tablespoon lemongrass paste)
• 8 oz cremini mushrooms, sliced
• 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 3 cups chicken broth
• 1 (14 oz) can full-fat coconut milk
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1-2 teaspoons Thai red curry paste
• 1 medium tomato, cut into wedges
• 1 fresh red chili, thinly sliced (optional)
• 1/4 cup fresh cilantro, chopped

Instructions

1. Sauté the aromatics: Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, ginger and lemongrass and cook, stirring, for 2-3 minutes until fragrant.

2. Brown the mushrooms: Add the sliced mushrooms and cook for 4-5 minutes until they release their liquid and begin to color.

3. Add the chicken: Stir in the chicken pieces and cook for 3-4 minutes, just until the outsides turn opaque.

4. Simmer the broth: Pour in the chicken broth and coconut milk, add the curry paste, and bring to a gentle simmer. Cook uncovered for 12-15 minutes, until the chicken is cooked through and the broth is fragrant.

5. Season and finish: Remove the lemongrass pieces. Stir in the fish sauce, lime juice and tomato wedges and simmer 2 minutes more. Taste and adjust with extra lime or fish sauce.

6. Serve: Ladle into bowls and top with cilantro and sliced red chili.

Nutritional Info (per serving, approximate)

Tips

• Bruise the lemongrass with the flat of a knife before adding it — it releases far more perfume that way, and it lifts out cleanly at the end.
• Full-fat canned coconut milk is essential; light coconut milk makes a thin, watery broth.
• Add the lime juice off the heat so its brightness doesn’t cook away.