Thai Tom Kha Gai (Paleo, Keto)

Thai Tom Kha Gai is 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, galangal, 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!

Depending on where you live, it can be challenging to find galangal, kaffir lime leaves, and lemongrass.

In order to make this yummy soup accessible to all, I use ingredients anyone can find at any grocery store. The flavor isn’t a perfect replica of the Tom Kha you’ll find at an authentic Thai restaurant, but it comes close.

In this sense, this is not an authentic recipe for Tom Kha Gai, as it replaces galangal with ginger and kaffir lime leaves with lime juice and lime zest.

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 tasty rendition.

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 sautéing 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, or replace the Truvia with 1 to 2 tablespoons of pure maple syrup or coconut sugar to give it that sweetness but keep it Paleo
• 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.
• If you can find galangal, replace the ginger with it (or use it in addition to ginger if you love ginger)
• Add red chili sauce or a chopped jalapeno to make soup spicy (it is mild as written)

You May Also Love:

• Coconut Curry Vegetable Soup
• 30-Minute Thai Curry Noodles
• Thai Coconut Chicken Soup
• Pressure Cooker Green Curry
• Green Curry Thai Noodle Soup
• Sweet Potato Coconut Curry Soup

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

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