Thai Coconut Soup Recipe - Low Carb Tom Kha Gai

I love Thai food, but it’s not keto compliant. Some of my favorite takeout Thai meals contain added sugar and other additions that aren’t the best choice for a ketogenic diet. I found this rich, creamy coconut-based soup recipe online on the Ketogasm blog. Tom kha gai is a rich, creamy coconut-based soup with big flavor. I replaced the chicken the recipe calls for with shrimp, broccoli, and zucchini. Not only does it taste delicious, but the no-fuss cooking style makes it an easy recipe to follow and track carbs (if you’re into that). See below for how I recreated this dish with more vegetables and seafood.

Prep: 5 minutes

Cook: 30 minutes

Total: 35 minutes

Serves 6


16 oz shrimp

14 oz coconut milk

14 oz chicken broth

28 oz water

¼ cup Red Boat Fish Sauce (you can find this in some local grocery stores and Walmart)

2 tbsp Thai garlic chili paste

1 tbsp coconut aminos (Trader Joe’s has a pretty good price on this)

1 oz lime juice

1 tsp ground ginger

2 sprigs fresh basil

4 cups broccoli

3 chopped zucchinis

Cilantro to garnish

  1. Peel and de-vein shrimp. Personally, I buy shrimp that is already peeled and de-shelled.

  2. In a large stock pot, combine coconut milk, broth, water, fish sauce, chili sauce, coconut aminos, lime juice, ginger, and basil. Bring to a boil over high heat.

  3. Reduce heat to low-medium, and cover pot; simmer for 30 minutes.

  4. Stir in shrimp, broccoli, and zucchini and let cook until shrimp are cooked through.

  5. Remove basil leaves from the soup and garnish with cilantro.