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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 167.3
  • Total Fat: 10.3 g
  • Cholesterol: 26.3 mg
  • Sodium: 690.0 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 12.0 g

View full nutritional breakdown of Coconut Chicken Soup (Tom Ka Gai) Thai calories by ingredient
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Coconut Chicken Soup (Tom Ka Gai) Thai

Submitted by: JANETTE0K

Introduction

Mock Recipe... but tastes just a good as a restaraunt if done right! YOu will love this blend, everyone that I have made it for has loved it!!!! Mock Recipe... but tastes just a good as a restaraunt if done right! YOu will love this blend, everyone that I have made it for has loved it!!!!
Number of Servings: 10

Ingredients

    1 lb Chicken Breast (skinless)
    1/3 cup Thinly Sliced Fresh Ginger Root
    (in frying pan cook the chicken and Ginger Root Cook until chicken is completely cooked)
    Add and Heat, but DO NOT BOIL (as this will curdle the coconut milk):
    2 cans Coconut Milk
    2 cans of Chicken broth 99% fat free
    1/3 to 1/2 cup Lime Juice
    4 TBS Fish Sauce
    2 TBS Thai hot Paste (not mild)
    1/2 to1 full cup of fresh Cilantro Minced
    1/4 to 1/2 cup Sugar

Directions

cook chicken and Ginger root together, add all other ingredients and heat... do not boil and this sometimes curdles the coconut milk.

Use the sugar with the fish sauce... I don't know why but this makes it taste AWESOME!!!

Can be served over rice... (but this in not included in the calories.

Number of Servings: 10

Recipe submitted by SparkPeople user JANETTE0K.






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Member Ratings For This Recipe

  • Both hubby & I love our local thai restaurant's soup. We rated this version right up there with the restaurant. I adjusted some of the ingredients to our taste and will be making this again & again. Thanks! - 6/14/12

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  • loved it- it did need the 1/4 cup sugar to bring out the flavor! excellent! - 2/19/11

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  • I made this for me and DH last night (minus the sugar) and it was wonderful! I even brought some to work for lunch today. Love it, thanks for the recipe. - 1/23/09

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