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Low-Carb Tom Kha Noodle Bowls

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Tom Kha Gai (aka Thai Chicken Coconut Soup) is one of my favorite soups and these Keto Tom Kha Noodle Bowls do not disappoint!

Tangy, creamy, and just a touch spicy this soup is packed with fragrant ingredients like lemongrass, fresh ginger, and kaffir lime leaves. If you can’t find lime leaves, feel free to sub in a few tablespoons of fresh lime juice and maybe a pinch of lime zest. If you also can’t find wild Asian mushrooms, you can even use button or cremini mushrooms.

Traditional Tom Kha soup uses galangal but we simply used ginger root because it's more common and easy to find in almost any grocery store. If you want to make your Tom Kha authentic and don't mind the extra trip to an Asian market, swap the ginger for galangal root.

This tasty Thai soup recipe makes four generous servings that can be served as mains, or up to eight smaller servings that can be served as appetizers. It can be made on the stove top or even in an Instant Pot if you've got one.

Finally, don’t skip the toppings. A crunch of a serrano and a drizzle of chili oil give this spicy Thai soup a nice kick!

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Hands-on Overall

Nutritional values (per serving, about 2 cups/ 480 ml)

Net carbs7.6 grams
Protein31 grams
Fat46.6 grams
Calories559 kcal

Calories from carbs 5%, protein 22%, fat 73%

Total carbs9.8 gramsFiber2.2 gramsSugars1.7 gramsSaturated fat26.9 gramsSodium1,124 mg(49% RDA)Magnesium106 mg(26% RDA)Potassium987 mg(49% EMR)

Ingredients (makes 4 servings)

  • 2.5 cm (1 inch) piece ginger, crushed
  • 2 stalks fresh lemongrass, crushed
  • 6 cups chicken broth or bone broth (1.4 l)
  • 10 kaffir lime leaves
  • 450 g boneless, skinless chicken thighs, chopped (1 lb)
  • 4 cups wild mushrooms such as enoki, oyster or shiitake (225 g/ 8 oz)
  • 1 can full-fat coconut milk (400 ml/ 13.5 oz)
  • 2 tbsp fish sauce (30 ml)
  • Optional: 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz)
  • 1 package Shirataki noodles, drained (200 g/ 7 oz)
  • sea salt, to taste
  • Optional: serve with sliced chiles or chili oil, cilantro and lime wedges


  1. Using the back of a knife, lightly smash lemongrass and ginger. Cut the lemongrass into 10 cm/ 4” pieces.
    Low-Carb Tom Kha Noodle Bowls
  2. Place the lemongrass, ginger, lime leaves, and broth in a large pot and bring to a boil. Once boiling reduce heat to a simmer for 10 minutes. Strain out the solids.
    Low-Carb Tom Kha Noodle Bowls
  3. Add chicken and mushrooms, simmer for 25 minutes then add in coconut milk, fish sauce, and erythritol.
    Low-Carb Tom Kha Noodle Bowls
  4. Divide prepared noodles between 4 bowls and ladle the soup over the top. You can follow this guide to prepare the shirataki noodles but you can leave out the dry cooking on a pan because that is recommended for stir-fries.
    Low-Carb Tom Kha Noodle Bowls
  5. Serve with fresh chiles or chili oil, cilantro, and lime wedges. Eat warm or let it cool down and store for up to 4 days. Low-Carb Tom Kha Noodle Bowls

Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)

Net carbsProteinFatCalories
Ginger root, fresh
0.5 g0.1 g0 g2 kcal
Lemongrass, fresh
0.9 g0.1 g0 g4 kcal
Chicken stock (broth), chicken only, homemade
0 g7.2 g7.2 g94 kcal
Lime leaf, dried
0 g0 g0 g0 kcal
Chicken thighs, boneless, skin-on, raw
0 g20 g18.6 g246 kcal
Shiitake mushrooms, raw
2.4 g1.3 g0.3 g19 kcal
Coconut milk (full-fat, unsweetened)
2.7 g1.9 g20.4 g188 kcal
Fish sauce
0.3 g0.5 g0 g3 kcal
Shirataki noodles
0.8 g0 g0.1 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, about 2 cups/ 480 ml
7.6 g31 g46.6 g559 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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