Description
A delightful and creamy Thai Lemongrass Chicken Soup, also known as Keto Tom Kha, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, trimmed and smashed
- 4 cups chicken broth
- 1 can (13.5 ounces) coconut milk
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon chili paste (adjust to taste)
- Fresh cilantro leaves for garnish
- Salt and pepper to taste
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
- Add the smashed lemongrass stalks and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the coconut milk, sliced mushrooms, fish sauce, lime juice, and chili paste. Simmer for another 5-10 minutes until the mushrooms are tender.
- Season with salt and pepper to taste. Remove the lemongrass stalks before serving.
- Ladle the soup into bowls and garnish with fresh cilantro leaves.
Notes
- For added spice, include sliced jalapeños or Thai bird chilies when sautéing the onions.
- Substitute shrimp or tofu for the chicken for a different protein option, adjusting cooking times as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: varies
- Fat: 28g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: varies