Tom Kai Gai is one of my favorite soups of all time. Anytime we go to a Thai restaurant, this would be the soup we always get. So I had to make this keto friendly for sure. And surprisingly it was pretty easy. Has to switch out a few ingredients and bam. It's keto friendly.
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Ingredients used
- 3 Chicken Thighs
- 1 -2 Stalk Lemongrass ( this is what we use )
- Galangal ( this is what we use )
- Mushrooms ( this is what we use )
- Thai Red Chili ( this is what we use )
- Chicken Stock ( this is what we use )
- Kaffir Lime Leaves ( this is what we use )
- Coconut Milk ( this is what we use )
- Fish Sauce ( this is what we use )
- Lime Juice ( this is what we use )
- Stevia ( this is what we use )
Step 1.
Cut 3 chicken thighs in nice small pieces
Step 2.
Use 1 - 2 stalks of lemongrass. Peel the stalks and use the butt of the knife to bruise the lemongrass. Doing this will help bring out the taste.
Step 3.
slice up about 8-10 galangal. This is also to help with the taste of the soup.
Step 4.
Use about a 1/2 cup of cut mushrooms
Step 5.
Depending on how spicy you would like your soup. Use about 3-6 red thai chilis
Step 6.
Using a good size pot Add about 1 1/2 cup of chicken stock. Add in a few kaffir lime leaves, your galangal, lemongrass, and thai chili, bring everything to a boil.
Step 7.
Once the stock is brought up to a boil add in your chicken and let simmer for about15mins to cook the chicken.
Step 8.
after the chicken has been simmer and its cooked for about15mins add in 1 1/2 cups of coconut milk. Stir.
Step 9.
Add 1-2 Tbsp fish sauce. You'll have to taste often to know if you'll need to add more or not.
Step 10.
Add in 1/4 - 1/2 cups of lime juice. Again keep tasting. I used 1/2 cup of lime juice.
Step 11. ( optional )
Adding 1/2 - 1 Tsp of Stevia
Step 12.
Now add your cut mushrooms.
Step 13.
Let simmer for another 10-15mins on low heat.