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Thai Tom Kha Gai (Paleo, Keto)

Thai Tom Kha Gai -a coconut milk soup with mushrooms, chicken, ginger and lemongrass. This quick and easy recipe makes a satisfying, clean and delicious meal.

This post is sponsored by Truvia® Natural Sweetener.

Tom Kha Gai is a traditional Thai soup made with coconut milk, mushrooms, chicken, lemongrass, ginger, and kaffir lime leaves. It’s creamy, tangy, and has a slight kick to it for a belly-warming cozy soup that covers all the flavor bases.

Thai food is my ultimate comfort food, and making it at home is one of my most coveted rituals. I love the way my home smells while I’m cooking, and enjoy the combination of creamy, tangy, sweet flavors. I also love making Thai for friends and family, as it’s always an impressive crowd-pleaser!

This time of year, self-care, evolution and growth is on everyone’s mind. For me, wellness  means consistency. This translates to cooking nourishing meals at home using fresh whole food ingredients. I see self-care as choosing a balanced lifestyle that you’re capable of maintaining in the long term, rather than urgently making too many changes at once. 

I enjoy making traditional recipes cleaner or just a bit healthier so that I get the same satisfaction while maintaining my health goals. I also think it’s important to keep cooking fun, yet approachable. In this sense, all of the ingredients included in this recipe are those you can find at any grocery store. I find it can be difficult to track down kaffir lime leaves, so I replace them with lime zest and juice.

Traditionally, Tom Kha Gai includes cane sugar to give it a little sweetness, offsetting the heat and sour flavors. This soy-free, refined sugar-free approach to Tom Kha Gai makes for a clean, carb-conscious meal. 

I use Truvia Natural Sweetener instead of cane sugar to keep the sweet but sugar-free. Truvia is a zero-calorie sweetener naturally sweetened from stevia leaf extract, which makes this soup keto-friendly. For those who are celebrating everyday wellness in the New Year, this is a great recipe to keep your palate pleased and to kick off your self-care routine.

Let’s hop to it!

How to Make Tom Kha Gai:

Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes.

Add the garlic and mushrooms and continue sauteing another 3 minutes, until mushrooms begin to sweat.

Add the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer and cook 20 to 30 minutes, until the soup is very aromatic and the chicken is cooked through.

Serve soup in big bowls with lime wedges and cilantro.

Recipe Adaptations:

  • Omit the Truvia sweetener to make Whole30.
  • Replace the lime zest and juice with 10 kaffir lime leaves.
  • Use oyster mushrooms or shiitake mushrooms instead of baby bellas
  • Add another can of coconut milk for even creamier soup
  • Add red chili sauce or a chopped jalapeno to make soup spicy (it is mild as written)

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Thai Tom Kha Gai

Thai Tom Kha Gai

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Soy-free, refined sugar-free Thai Tom Kha Gai made in just 30 minutes

Ingredients

Instructions

  1. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes.
  2. Add the garlic and mushrooms and continue sauteing another 3 minutes, until mushrooms begin to sweat.
  3. Add the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer and cook 20 minutes, or until the soup is very aromatic and the chicken is cooked through.
  4. Serve soup in big bowls with lime wedges and cilantro.

Notes

*Or 2 Tbsp lemongrass paste

Nutrition Information:
Yield: 6 Serving Size: 1 of 4
Amount Per Serving: Calories: 351Total Fat: 24gUnsaturated Fat: 0gCarbohydrates: 5gSugar: 2gProtein: 24g

Thai Tom Kha Gai - Lemongrass ginger coconut milk soup with chicken and mushrooms - keto, paleo, whole30, healthy and delicious!

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Eleanor Briggs

Wednesday 10th of February 2021

Just sat down to have a bowl of this soup- I have to say I was a bit skeptical, having never made any Thai dish before( I do have lots of experience eating it though ) It is wonderful! the only thing I did different was added a bit of heavy cream thicken it. Definitely will be making again! Thank you!

Julia

Thursday 11th of February 2021

I'm so happy you like it, Eleanor! The addition of heavy cream sounds delightful! xoxo

Deb

Sunday 17th of May 2020

yum yum easy to make packed full of flavour

Julia

Sunday 17th of May 2020

So happy you like it, Deb!

Dennis Jud

Wednesday 12th of February 2020

Made this a few days ago; it was awesome! The red curry paste I used from our local Asian market was ... spicy, especially on leftover day. Speaking of leftovers, I added some more mushrooms, cuz I guess we sought them out on day one, and some vermicelli noodles to give it some more substance for dinner. As for the chicken, I must have cut the pieces too small, as they were dried out in less than 15 minutes. Next time, and there will be!, larger, more consistent cutting up of the chicken and a check after 10 minutes. All in all, DELICIOUS!

Julia

Wednesday 12th of February 2020

I'm so happy you enjoy the soup, Dennis! Thanks so much for letting me know! Bummer about the chicken...hopefully larger pieces will help. Sometimes I cheat and use store-bought rotisserie chicken to ensure it stays nice and tender. Thanks so much for the sweet note! :D xo

Laura R Willson

Monday 6th of January 2020

This is SO good! My changes: I added two slices of jalapenos to give it just a little heat. I also added 1 cup of snow peas and 1 cup of carrots because I wanted more vegies and a more colorful dish. (I have no idea if this kicks it out of paleo/keto because I am not a follower of those protocols) I make my own chicken stock (I use a partially eaten rotisserie chicken cooked 3 - 4 hours in a crockpot in vegetable broth. Then I remove the bones/skin. I remove a bit of the fat by transferring to another container and then measuring it out -- you can see the fat sticking to the surface of the containers)

Julia

Tuesday 7th of January 2020

All of that sounds so fantastic, Laura! I especially love the heat from the jalapeno. Thanks so much for your feedback!! xoxo :D

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