By Wendy Zitzman
Tom Kha Gai Soup, or Thai Coconut Soup, has always been one of my absolute favorite foods. I salivate at the mere thought of it. Sweet, spicy, tangy…it has everything I adore.
But restaurant versions can be way high in fat in calories, not to mention, it gets expensive to buy soup from Thai restaurants all the time! So I decided to make a healthier, Weight Watchers Tom Kha Gai Soup at home, and see if I could get close to the restaurant flavor.
Well, let me tell you, I was blown away by how incredible this Tom Kha Soup turned out!! Holy, moly, it was GOOD. And honestly, tasted exactly like the restaurant version, just not as oily.
It was absolutely perfect. And just 3 Weight Watchers Points to boot! What amazed me the most though, was how easy and quick this soup was to make.
If you are a fan of Thai coconut soup, then my low-calorie Tom Kha Gai is a must-make. Enjoy!
I decided to make a healthier, Weight Watchers Tom Kha Gai Soup at home, and see if I could get close to the restaurant flavor.
5 from 1 vote
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Prep TimePrep Time 10 minutes mins
Cook TimeCook Time 40 minutes mins
ServingsServings 6
CaloriesCalories 110 kcal
Ingredients
- 5 cups fat free chicken broth
- 14 oz light coconut milk - 1 can
- ¼ cup lemongrass - chopped
- 1 tbsp fresh ginger - minced
- 4 tbsp fish sauce
- 2 tbsp Siracha sauce
- 2 tbsp sugar
- Juice from two limes
- ¼ cup cilantro - chopped
- 1 cup sugar snap peas - trimmed
- 2 small zucchini - diced
- ½ cup broccoli florets
- ⅓ cup carrots - diced
- 1 cup mushrooms - sliced
- ¼ cup scallions - chopped
Instructions
In a large pot, add the ginger and lemongrass, stock, and bring to a boil. Turn heat to medium and let simmer for 30 minutes, to allow the lemongrass to release its flavors.
Then add in the coconut milk, lime juice, Siracha sauce, fish sauce, and sugar. Stir well, and let cook for about 10 minutes.
In the meantime, blanch the broccoli, zucchini, and carrots in a pot of boiling water for about 2 minutes, just to soften them a bit.
Divide all the vegetables equally into 6 bowls (both the raw vegetables and the blanched vegetables). Now evenly distribute the soup into each bowl by ladling it over the vegetables.
Top with cilantro and serve immediately.
Nutrition
Serving: 1 cup soup and 1/6th of all the veggiesCalories: 110 kcal (6%)Carbohydrates: 11 g (4%)Fat: 4.5 g (7%)Fiber: 2 g (8%)
Course: Dinner Recipes, Main Course Recipes, Side Dish Recipes, Soup Recipes
Cuisine: Thai Recipes
Diet: Low Calorie Recipes, Low Fat Recipes
Keyword: Tom Kha Gai Soup
Main Ingredient: Broccoli Recipes, Mushroom Recipes, Vegetable Recipes, Zucchini Recipes
Tried this recipe?Let me know how it was!
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AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.
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7 Comments
Lesley6 years agoReply
I don’t understand why you would boil the veggies sepeate rather than in the soup. More effort less flavour.
Anjanette Wold11 years agoReply
This was delicious!!!!
pbabick11 years agoReply
Made the soup today, and love it! It is a bit spicy with the 2T of siracha so I would lessen the amount next time.
Leah Stern11 years agoReply
Looks good, but not pescitarian d/t the chicken broth, just a plain old recipe.
lisam11 years agoReply
you have great recipes, but the pin it button has never worked for me ???
Leah Stern11 years agoReply
Didn’t work for me either, I pinned from my favorites. If you search for it on pinterest you can also repin…
LaaLooshPost Author11 years agoReply
Thanks for letting me know. It is has been fixed.
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