Main courses
low-carb tom kha gai – coconut chicken soup
The soup's lemongrass and lime leaves give the broth its fragrance; you can leave them uneaten. Add the lime only at the end.
40 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 600 g skinless chicken thigh meatcut into bite-sized pieces
- 400 g full fat coconut milk
- 500 g diluted chicken stock
- 200 g button mushroomssliced
- 40 g lemongrass, bruised; remove before serving
- 30 g fresh ginger, thinly sliced
- 2 g makrut lime leaves; remove before serving
- 30 g Squid Brand fish sauce
- 45 g lime juice
- 4 g Foodin erythritol
- 12 g red chilisliced
- 12 g fresh coriander
Method
- Heat the chicken broth in a pot. Add lemongrass, fresh ginger and lime leaves. Simmer on low heat for 10 minutes.
- Add chicken and mushrooms. Cook slowly until the chicken is cooked all over.
- Pour in the coconut milk and heat gently, do not let it boil strongly.
- Season with fish sauce and, if desired, erythritol. Remove the pot from the stove and add the lime juice.
- Serve with chili and coriander.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 3.58 g
- Total carbohydrates (incl. fibre and polyols)
- 6.85 g
- Protein
- 32.52 g
- Fat
- 21.37 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- full fat coconut milk · A suitable GI value was unavailable for this ingredient.
- A suitable GI value was unavailable for this ingredient.
- Suitable nutrition data was unavailable for this ingredient or product.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- Check the labels on the broth and fish sauce. Carbohydrate values are indicative.