This Low Calorie Thai Coconut Soup (also known as Tom Kha Gai Soup) is just 183 calories per 1.5 cups, and is so easy to make! Making coconut chicken that soup at home will cut 100’s of calories, and it means you can have this amazing recipe for tom kha gai soup anytime you like!
Ingredients You’ll Need:
- 1 lemongrass stalk
- ½ tablespoon coconut oil
- 1 onion
- 2 cloves garlic
- ½ of one red jalapeño pepper
- 1 inch ginger
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth
- 1 can (13.66-ounce) lite coconut milk
- 2 chicken breasts
- 8 ounces white mushrooms
- 1 tablespoon coconut sugar
- 2 tablespoons fish sauce
- 1 lime
- 3 green onions
- ¼ cup fresh cilantro
Low Calorie Thai Coconut Soup
Skip Ahead:
Healthy Thai Soup Meal Prep and Storage
Meal Prep – Cook the soup and then allow to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).
Frozen Soup – Be sure any container is only filled 2/3 full as the soup will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Soup – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted soup for 5-10 minutes over medium-low heat.
Low Calorie Thai Coconut Soup
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Low Calorie Thai Coconut Soup
Ingredients
- 1 lemongrass stalk
- ½ tablespoon coconut oil
- 1 onion sliced
- 2 cloves garlic chopped
- ½ of one red jalapeño pepper sliced
- 1 inch ginger sliced in 4 thin rounds
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth
- 1 can (13.66-ounce) lite coconut milk
- 2 chicken breasts cut into bite-sized pieces
- 8 ounces white mushrooms sliced
- 1 tablespoon coconut sugar
- 2 tablespoons fish sauce
- Juice of 1 lime
- 3 green onions sliced thin
- ¼ cup fresh cilantro chopped
Instructions
- Place the lemongrass stalk on a cutting board, and use the side of a knife or a rolling pin to pound it, and then cut into 2-inch long pieces
- In a sauce pot over medium heat, add the coconut oil, onion, garlic, jalapeño, ginger, lemongrass, and red curry paste.
- Cook, stirring often for 5 minutes, until onions are softened.
- Add the chicken broth and bring to a boil. Then reduce the heat to low and simmer uncovered for 30 minutes.
- Strain out the garlic, onions, lemongrass, and ginger, and discard.
- Add in coconut milk, chicken breast, and mushrooms.
- Simmer until chicken breast pieces are just cooked through (about 15 minutes), then add fish sauce, coconut sugar, and lime juice.
- Cook for 5 minutes, then serve topped with sliced green onions and fresh cilantro.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Thai Kha Gai Soup
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Article History:
- Originally written and published December 6, 2021 by Audrey Johns
- Updated on September 11, 2023 by Audrey Johns
- Updated on November 8, 2023 by Audrey Johns