High Protein Tom Kha Gai

Elevate your meal prep with this High Protein Tom Kha Gai, a nutritious twist on the classic Thai soup that’s bursting with bold flavors and wholesome ingredients. Featuring tender chicken breast, hearty edamame, and a silky ribbon of egg whites, this recipe is a protein powerhouse designed to satisfy and energize. Infused with the aromatic trifecta of galangal, lemongrass, and kaffir lime leaves, this lightened-up version retains the creamy richness of coconut milk while offering a lower-sodium alternative with chicken broth. The addition of vibrant mushrooms, zesty lime juice, and a touch of chili paste (optional for heat lovers) completes this dish with a perfect balance of savory and tangy. Ready in just 40 minutes, this gluten-free and protein-packed Thai soup is perfect for busy weeknights or meal prep. Garnish with fresh cilantro and green onions for a fragrant finish, and enjoy a comforting bowl of health and flavor!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Chicken breast, boneless and skinless
• 100 grams Edamame, shelled
• 4 cups Chicken broth, low-sodium
• 1 can (400ml) Coconut milk, unsweetened (light)
• 4 large Egg whites
• 30 grams Galangal or ginger, thinly sliced
• 2 stalks Lemongrass stalks, bruised and cut into 3-inch pieces
• 4 leaves Kaffir lime leaves
• 200 grams Mushrooms (button or shiitake), sliced
• 3 tablespoons Fish sauce (or soy sauce for gluten-free adaptation)
• 3 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Chili paste (optional, adjust to taste)
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 2 tablespoons Green onions, sliced (for garnish)

Directions

Step 1

Begin by preparing the chicken breast: Trim any excess fat, and cut the chicken into bite-sized pieces. Set aside.

Step 2

In a large pot, combine the chicken broth, galangal (or ginger), lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat. Let the flavors infuse for about 5-7 minutes.

Step 3

Add the chicken pieces to the pot and cook for 8-10 minutes, or until the chicken is fully cooked. Use a slotted spoon to remove any foam or impurities that form on the surface.

Step 4

Reduce the heat to low, then add the light coconut milk to the pot. Stir gently to combine.

Step 5

Add the mushrooms and shelled edamame to the soup. Cook for 5 minutes, or until the vegetables are tender.

Step 6

In a small bowl, lightly whisk the egg whites. Slowly stream the egg whites into the soup while stirring constantly to form delicate ribbons. Make sure the soup is at a gentle simmer to avoid overcooking the egg whites.

Step 7

Season the soup with fish sauce (or soy sauce for a gluten-free option), lime juice, and chili paste (if using). Adjust the seasoning to taste as needed.

Step 8

Remove the lemongrass stalks, galangal pieces, and kaffir lime leaves from the pot (they're not meant to be eaten).

Step 9

Ladle the soup into serving bowls. Garnish each bowl with fresh cilantro and sliced green onions.

Step 10

Serve hot and enjoy your High Protein Tom Kha Gai!

Nutrition Facts

Serving size	2043.2 grams (2043.2g)

Amount per serving	% Daily Value*
Calories	1123

Total Fat 23.00g	29%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 0.00g
Cholesterol 340mg	113%
Sodium 5508mg	239%
Total Carbohydrate 62.10g	23%
Dietary Fiber 9.00g	32%
Total Sugars 10.90g
Protein 169.00g	338%

Vitamin D 66IU	330%
Calcium 264mg	20%
Iron 17mg	94%
Potassium 3369mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.3%

Protein: 59.7%

Carbs: 22.0%