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!
Serving size about 2 cups/ 480 ml
Allergy information for Low-Carb Tom Kha Noodle Bowls
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Pork free
✔ Avocado free
✔ Shellfish free
Nutritional values (per serving, about 2 cups/ 480 ml)
Net carbs7.6 grams
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
- Using the back of a knife, lightly smash lemongrass and ginger. Cut the lemongrass into 10 cm/ 4” pieces.
- 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.
- Add chicken and mushrooms, simmer for 25 minutes then add in coconut milk, fish sauce, and erythritol.
- 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.
- 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.
Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)
|Ginger root, fresh|
|0.5 g||0.1 g||0 g||2 kcal|
|0.9 g||0.1 g||0 g||4 kcal|
|Chicken stock (broth), chicken only, homemade|
|0 g||7.2 g||7.2 g||94 kcal|
|Lime leaf, dried|
|0 g||0 g||0 g||0 kcal|
|Chicken thighs, boneless, skin-on, raw|
|0 g||20 g||18.6 g||246 kcal|
|Shiitake mushrooms, raw|
|2.4 g||1.3 g||0.3 g||19 kcal|
|Coconut milk (full-fat, unsweetened)|
|2.7 g||1.9 g||20.4 g||188 kcal|
|0.3 g||0.5 g||0 g||3 kcal|
|0.8 g||0 g||0.1 g||2 kcal|
|Salt, sea salt|
|0 g||0 g||0 g||0 kcal|
|Total per serving, about 2 cups/ 480 ml|
|7.6 g||31 g||46.6 g||559 kcal|
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