Thai Coconut Soup with Chicken (Tom Kha Gai)
This Thai coconut soup brings together creamy coconut milk, tender chicken and crisp vegetables in one aromatic bowl. Turmeric, saffron and chilli add a gentle warmth that feels just right on cold winter days. It comes together quickly and without much fuss, yet tastes like it's fresh from your favourite Thai restaurant. Light but satisfying, it's the kind of recipe you'll come back to again and again.
Ingredients
- 500 g chicken breast
- 2 tins coconut milk, about 400 ml each
- 300 g bamboo shoots, from a jar, drained
- 300 g mung bean sprouts, from a jar, drained, or fresh
- 2 tbsp sesame seeds
- 1 clove garlic
- 150 ml vegetable stock
- 1 red chilli
- 200 g button mushrooms
- 200 g mangetout, (snow peas)
- 1 tbsp ground turmeric
- 1 tsp saffron threads
- 1-2 tsp curry powder
- coconut oil, for frying
- salt and pepper, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 480 kcal | 1,920 kcal |
| Carbohydrates | 12 g | 48 g |
| Protein | 34 g | 136 g |
| Fat | 32 g | 128 g |
| Fibre | 4 g | 16 g |
| of which sugar | 5 g | 20 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Rinse the chicken breast and cut into roughly 1 cm cubes. Season with salt, pepper and the sesame seeds.
- Peel and finely chop the garlic. Deseed the chilli and chop it small too. Slice or chop the mushrooms.
- Heat a little coconut oil in a large pan or pot and sear the chicken cubes over a high heat.
- Add the garlic and chilli and fry briefly, then deglaze with the vegetable stock.
- Stir in the coconut milk, mangetout, mushrooms, bamboo shoots and bean sprouts, along with the turmeric, saffron and curry powder. Mix well.
- Simmer over a medium heat for about 5 to 10 minutes, until the vegetables are cooked but still have some bite. Serve hot.
- Tip: For an extra layer of flavour, simmer a stalk of lemongrass in the soup. Adjust the heat to taste by using more or less chilli.
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Nutrition facts per serving (estimate)
| Calories | 480 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 34 g |
| Fat | 32 g |
| Fibre | 4 g |
| of which sugar | 5 g |
Frequently asked questions
Is this Thai coconut soup low in carbs?
Yes, this recipe is low in carbs. It skips noodles and rice, using vegetables and chicken as the main ingredients instead.
Can I adjust how spicy the soup is?
Absolutely. Just use less chilli, or remove the seeds completely, to make the soup milder.
Is this recipe suitable for a maintenance-style eating plan?
It fits well into a lighter eating routine, as it's high in protein, low in carbs and made without added sugar or flour.
Can I make the soup ahead and reheat it?
Yes, the soup keeps well and can be reheated the next day. Warm it gently and briefly so the vegetables don't turn too soft.
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