This low carb Tom Kha Gai recipe is a delicious Thai chicken soup recipe that you’re going to fall in love with! It’s delicious, quick, keto, and incredibly easy to make on your stovetop.
What Makes This Tom Kha Soup So Great
- Delicious. This Thai soup is SO very tasty! It’s spicy, sour and creamy all at the same time. With wonderfully tender chicken and mushrooms in every bite, you’ll want to savor this Thai coconut soup.
- Simple. This soup takes so little effort, it barely feels like cooking. It’s perfect as a weeknight dinner option or even as an appetizer for a full-out Thai meal.
- Quick. You can make this Tom Kha soup in less than 30 minutes , making it a great lunch option or last-minute dinner solution. No excessive preparation involved. No longwinded cooking. Just food done quick and in a hurry, just the way I like it.
- Keto-Friendly. This is a fantastic Keto recipe that you can indulge in completely guilt-free. Low carb and delicious? How could you possibly resist?!
- Stovetop. You can make this one-pot dish right on your stovetop . No need to bust out a bunch of dishes or kitchen appliances. Just one saucepan and you’re good to go.
How To Make This Low Carb Thai Soup
- Add ingredients. Place water, chicken, ginger, chilis, mushrooms, fish sauce, lemongrass, Splenda and salt in a large saucepan .
- Cook. On high heat, allow the soup to come to a boil, and then lower to medium heat. Add in the coconut milk and stir. Let the soup simmer on for 10-15 minutes.
- Stir. Stir in lime zest, lime juice and the rest of the fish sauce.
- Serve. Serve with springs of cilantro and lime wedges.
What Is The Difference Between Tom Kha And Tom Yum Soup?
Tom Kha Gai and Tom Yum soup are quite similar. They’re both deliciously hot, spicy and sour Thai soup dishes and they have a lot of ingredients in common. The real difference is that Tom Kha includes coconut milk, which makes the soup creamier and sweeter than Tom Yum.
Is Tom Kha Soup Good For You?
One of my favorite things about this dish is that it’s a delightfully low carb soup . It’s full of low carb and nutrient-dense ingredients. making this a great dish for those living a keto lifestyle . With only 8 grams of carbs per serving, you can enjoy this soup guilt-free!
How Long Does Tom Kha Soup Last In The Fridge?
This delicious Thai soup should last for 3-5 days when stored in the refrigerator in an airtight food container. As a matter of fact, it tastes just as good if not better the next day.
Ginger vs Galangal
Before I get a lot of people complaining at me for using ginger when I should use galangal—I know. I know that traditional Thai Tom Kha Gai uses galangal and not ginger.
I know that galangal and ginger don’t taste the same, that galangal is piney, and light and that ginger has a stronger flavor.
I also know that about 85% of my readers do not have easy access to galangal, me included.
So I wrote the recipe to make it accessible to all. If you have galangal, by all means use it. If you don’t like ginger, by all means omit it.
But whatever you do please don’t write and comment and complain because I’ve explained WHY I made the choice I did.
You know why else I chose it? Because I tried it with Ginger and actually LIKED it that way. So there.
More DeliciousHomemade Thai Recipes
- Thai Gai Yang - use your Air Fryer to make awesome Cornish Game Hens!
- Thai Green Curry - delicious and full of Thai spices!
- Thai Peanut Chicken - use the Air Fryer to get perfect crispy chicken!
- Basil Beef Bowls - these are spicy and the perfect quick meal idea!
- Thai Cashew Chicken - Nutty, full of veggies, and so easy.
- Bang Bang Shrimp - Sweet, spicy and tangy.
- Air Fried Beef Satay - Super fast and authentic.
- Panang Curry - A delectable Thai curry dish.
20-minute Tom Kha Gai
Equipment
- Large Saucepan
Ingredients
- ▢ 3 cups Chicken Broth , or water
- ▢ 1 pound Boneless Skinless Chicken Thighs , cut into bite size pieces
- ▢ 6-8 slices Fresh Ginger Root , thin slices
- ▢ 2 Red Thai Chilies , left whole
- ▢ 1 cup Straw Mushrooms , canned, undrained
- ▢ 2 tablespoons Fish Sauce
- ▢ 1 tablespoon Minced Lemongrass
- ▢ 1/2 teaspoon Splenda
- ▢ 1 can Full-Fat Coconut Milk , 13.5 oz can
- ▢ 1/2 teaspoon Kosher Salt
For Serving
- ▢ 1/4 cup lime juice , fresh
- ▢ Lime Zest , zest of 1 lime
- ▢ fresh cilantro leaves and stems
- ▢ Lime Wedges
Instructions
- Place water, chicken, ginger, chilis, mushrooms, fish sauce, lemongrass, Splenda and salt in a large saucepan .
- If you have access to galangal, this is when you would use it instead of ginger. I addressed why you might choose to do this in the full post.
- On high heat, allow the soup to come to a boil, and then lower to medium heat. Add in the coconut milk and stir. Let the soup simmer on for 10-15 minutes.
- Stir in lime zest, lime juice and the rest of the fish sauce.
- Serve with springs of cilantro and lime wedges.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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20-minute Tom Kha Gai
Ingredients
- 3 cups Chicken Broth or water
- 1 pound Boneless Skinless Chicken Thighs cut into bite size pieces
- 6-8 slices Fresh Ginger Root thin slices
- 2 Red Thai Chilies left whole
- 1 cup Straw Mushrooms canned, undrained
- 2 tablespoons Fish Sauce
- 1 tablespoon Minced Lemongrass
- 1/2 teaspoon Splenda
- 1 can Full-Fat Coconut Milk 13.5 oz can
- 1/2 teaspoon Kosher Salt
For Serving
- 1/4 cup lime juice fresh
- Lime Zest zest of 1 lime
- fresh cilantro leaves and stems
- Lime Wedges
Instructions
- Place water, chicken, ginger, chilis, mushrooms, fish sauce, lemongrass, Splenda and salt in a large saucepan .
- If you have access to galangal, this is when you would use it instead of ginger. I addressed why you might choose to do this in the full post.
- On high heat, allow the soup to come to a boil, and then lower to medium heat. Add in the coconut milk and stir. Let the soup simmer on for 10-15 minutes.
- Stir in lime zest, lime juice and the rest of the fish sauce.
- Serve with springs of cilantro and lime wedges.
20-minute Tom Kha Gai https://twosleevers.com/tom-kha-gai/
Instant Pot Low-carb Sesame Ginger Chicken is very versatile. Eat it plain, over zoodles, with rice, or in a lovely crunchy salad.
One of the things people often wonder is if it’s possible to make non-soup dishes in the Instant Pot or pressure cooker. In fact, it absolutely is.
Not only can you make lots of rice and meat dishes, but you can also use clever techniques like using onions for the base in Chicken Shawarma.
Mainly this is a matter of also leveraging Pot-in-Pot cooking where possible.
In this dish that’s exactly what I did. I wanted to make a relatively dry chicken dish that could be used in salads. The way to do that is to cook the chicken, with lots of sauces, in a pot within the pot.
If you have questions about how to do PIP cooking I have a video that will teach you how.
Or you can forget about all that and just make this dish, and learn as you go.
EQUIPMENT YOU MAY NEED
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- Stainless steel bowl
- Steamer Rack
Ingredients You’ll Need
- Boneless Skinless Chicken Thighs
- Soy Sauce
- Sesame Oil
- Minced Ginger
- Minced Garlic
- Agave nectar
- Rice Vinegar
How To Make Ginger Chicken In Your Instant Pot
- Use a heat-safe bowl that fits inside your pressure cooker inner liner. I prefer stainless steel pots due to their heat conduction as well as safety profile.
- Put 1-2 cups of water in the inner liner of the pot. The steam created by this water is what will allow the pot to come to pressure
- Use a steamer rack to elevate the smaller bowl.
- Use enough cooking liquid to cook whatever is in that bowl.
That’s it. That’s really all you need to know to get started with this recipe.
You may also want to make this Easy Asian Peanut dressing to add additional flavor to your salad.
Low Carb Sesame Ginger Chicken
Ingredients
- ▢ 1.5 pounds ( 680.39 g ) Boneless Skinless Chicken Thighs , boneless, skinless , cut into large pieces
- ▢ 2 tablespoons ( 2 tablespoons ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Sesame Oil
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) Agave nectar , or use 2 packets Splenda
- ▢ 1 tablespoon ( 1 tablespoon ) Rice Vinegar
Optional Ingredients for Salad
- ▢ Cucumbers , Julienned
- ▢ Carrots , Julienned
- ▢ Red Onion. chopped , sliced into thin rings (so good with this salad!)
- ▢ Crushed peanuts
Instructions
- Mix all ingredients together and place into a heat-safe bowl. Place a cover on this bowl.
- Place 2 cups of water into the inner liner of your pressure cooker. Place a steamer rack in the liner, and place the bowl with the chicken on top of this rack.
- Set your pressure cooker on high pressure for 10 minutes. Once it is finished cooking, allow it to release pressure naturally for 10 mins, and then release all remaining pressure.
- Remove the chicken and shred.
- At this point, you can either eat it plain, over zoodles, or cucumber noodles, or in a salad like the picture indicates.
- Use this peanut dressing to add lots of great flavor to your salad.
