Best Keto Thai Coconut Chicken Soup (Tom Kha Gai)

This Keto Tom Kha Gai is a deliciously fragrant and comforting Thai coconut chicken soup infused with lemongrass, galangal, and kaffir lime leaves. It’s a very popular dish among Thai food lovers as it is mildly spicy and easy to make. Chicken and mushrooms are added to this Keto Thai recipe, but you can substitute them with other proteins or vegetables of your choice. This is an excellent dish for a simple midweek meal or prepared in advance for a group gathering.

What can I substitute for galangal? Galangal is a root similar to ginger. ‘Kha’ itself means galangal, and it is really key for this dish. You can use fresh or frozen galangal here, while fresh ginger is the next best substitute, but please note the flavor of the soup will be a little different from the traditional version.

Can I substitute any ingredients? Oyster mushrooms are recommended for this recipe; however, you can use common white button mushrooms too.

What kind of chicken should I use? This recipe calls for skinless and boneless chicken thighs as they are more juicy and flavorsome; however, you can also use skinless and boneless chicken breast or any main protein of choice. Pork, prawn, tofu, or veggies like broccoli and cauliflower florets are also great options.

Can I adapt this recipe to other diets? This recipe is naturally gluten-free. Make this recipe vegan by substituting the chicken broth for a vegetable broth, and swap out the chicken for tofu or other vegetables of choice, like broccoli or cauliflower. Omit the fish sauce entirely and add more lime juice to taste.

**How to store Tom Kha Gai? Store any leftovers in an airtight container in the fridge for up to a week. To reheat, return to the stove and heat through until piping hot.