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!
Most Thai coconut soup chicken recipes are packed full of unhealthy fat, calories, and lots of sugar. But this healthy recipe for Thai coconut soup is high protein, has only healthy fats, and is low in calories, carbs and sugar!
Try this chicken curry Thai soup as a main course for lunch or dinner, or as a side dish or snack on cold days.
This Healthy Chicken Thai Coconut Soup (also known as Tom Kha Gai Soup) is just 183 calories!
Low Calorie Thai Coconut Soup (Tom Kha Gai Soup)
What You’ll Find in this Article:
Ingredients in Healthy Thai Chicken Coconut Soup
This Thai soup with coconut milk may call for a lot of ingredients, but many are pantry stable or are a “one time buy”. Plus I’ve supplied you with some recipes to use up the leftover Red Curry Paste below, and they are amazing!
This chicken thai soup recipe is rich and flavorful, without adding loads of extra calories.
Shopping List for Low Calorie Tom Kha Gai Soup:
- Lemongrass stalk
- Coconut oil
- Onion
- Garlic
- Red jalapeño pepper
- Ginger
- Red Thai curry paste
- Chicken broth
- Lite coconut milk
- Chicken breasts
- White mushrooms
- Coconut sugar
- Fish sauce
- Lime
- Green onions
- Fresh cilantro
How to Make Healthy Thai Soup
This Thai soup coconut milk recipe is easy and amazing, the hardest part is pounding the lemon grass (which you can use a knife or rolling pin for). Then it’s just about being patient while everything simmers away.
The coconut curry Thai soup will take an hour, but it holds well for leftovers. So make extras on the weekend to enjoy all week long.
How to Make Low Calorie Thai Soup with Chicken:
- 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.
Low Calorie Thai Coconut Soup Recipe
This Tom Kha Gai Soup (Thai soup coconut milk recipe) is just 183 calories for 1 1/2 cups.
This healthy chicken Thai coconut soup makes a great side dish or main course. You can double the servings (and have 3 huge cups) for just 366 calories!
I like to serve this soup with my Low Calorie Chicken Lettuce Wraps. The combination is what I always order at Thai restaurants, and I love to make them at home for a healthier version.
More Low Calorie Thai Recipes:
Low Calorie Thai Soup (183 Calories)
Ingredients
- 1 lemongrass stalk
- 1/2 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
- 1/4 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
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
