Keto Tom Kha Soup Recipe
Keto tom kha soup is a fragrant combination of savory chicken and mushrooms simmered in a coconut infused broth with lemongrass, ginger, and garlic. A splash of fish sauce and Thai chili paste adds a ton of flavor, and the whole recipe takes less than 30 minutes! This is a complete one pot meal and homemade low-carb alternative to eating at a Thai restaurant.
Servings: 4
Calories: 178kcal
Ingredients
- 2 sticks lemongrass
- 2 teaspoons coconut oil
- 1 inch ginger peeled and grated
- 2 cloves garlic minced
- 1 pound chicken breast thinly sliced
- 4 ounces mushrooms stem removed, sliced
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon thai chili paste
- 1 teaspoon lime juice about ½ lime squeezed
- 2 tablespoons cilantro minced
Instructions
- Prepare the lemongrass by trimming the root tip and peeling off the thick fibrous outer layers until you reveal the inner core. Discard the scraps and finely slice the stalk into rings.
- Heat the coconut oil in the bottom of a 2-quart pot over medium heat. Add the lemongrass, ginger, and garlic. Cook for 60 to 90 seconds until fragrant.
- Add sliced chicken and mushrooms to the pot. Then, immediately stir in broth, coconut milk, fish sauce, and chili paste. Bring the soup to a simmer and cook for 8 minutes until chicken is cooked through.
- Remove the soup from heat. Squeeze the lime juice and stir to combine. Serve warm in bowls with cilantro garnish.
Nutrition
Calories: 178kcal | Carbohydrates: 5g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Sodium: 1494mg | Fiber: 0.4g | Net Carbohydrates: 5g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!