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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (637g) Recipe makes 4 servings The following items or measurements are not included below: 12 inches lemongrass 1 limes, zest of |
||
| Calories 639 | ||
| Calories from Fat 408 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.4g | 69% | |
| Saturated Fat 36.5g | 182% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 1272mg | 53% | |
| Potassium 976mg | 27% | |
| Total Carbohydrate 44.0g | 14% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 26.6g | ||
| Protein 21.5g | 43% | |
Thai Chicken Soup With Coconut (Tom Kha Kai)
By: msmia
Jan 11, 2008
Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook
SERVES 4 -6
Ingredients
- 3 cups chicken stock
- 5 1/2 ounces gingerroot, cut in chunks
- 12 inches lemongrass, stalk cut into 3 in pieces
- 1 lime, zest of (zest of one lime)
- 2 (15 ounce) cans coconut milk
- 1 chicken breast, thinly sliced
- 2 tablespoons chili paste (with tamarind)
- 1/4 cup fresh lemon juice
- 2 1/2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 8 ounces mushrooms, sliced
- 2 small chili peppers, diced
Directions
1
Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.2
Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.3
Serve after removing ginger chunks & lemongrass pieces.
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- Course > Soups
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: Debbie R.
On Sep 20, 2008
This was pretty good. Next time, I think I would use only two cups of chicken stock, and a chicken stock made from roasted bones for a deeper flavor. ETA: I increased this by one star because I made it too mild. I put in more of the seasonings today. It also had a chance for the flavors to meld overnight, and it was really good today. I still think I'd put in a little less stock, though.
From: Chef #619121
On Jan 24, 2008
I used double the chicken and it was great. Great reheated the next day my co-worker wanted the recipe!
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