Tom Ka GaiSubmitted by: DICHOTOMY6958
IntroductionThai Ginger Coconut Milk Chicken Soup Thai Ginger Coconut Milk Chicken Soup
3 cloves garlic, sliced paper-thin
2 tsp grated ginger
1 package A Taste of Thai Coconut Ginger Soup Base
1 can (13-14 oz) coconut milk
10 oz skinless chicken breast, cut into stir-fry size pieces
1 can (14 oz) Swanson 99% fat free Chicken Broth
1 cup fresh mushroom pieces - sliced or quarted
10 grams fresh basil leaves, julienned
Add remainder of coconut milk, and stirr until the mix comes to a boil.
Add raw chicken and cook for two minutes, until the chicken is cooked through
Add 1 can chicken broth, and bring back to a boil, stirring constantly. Add mushrooms and basil, cook for 2 more minutes.
Serves four - approx 45 grams of cooked chicken and 1 cup of broth.
Optional: Serve over 1/2 cup cooked rice.
Number of Servings: 4
Recipe submitted by SparkPeople user DICHOTOMY6958.
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This was really good tho I did modify a little bit. I throw a couple handfulls of shrimp in as well as half a stalk of lemongrass. In addition I put in some chilies, at the resturant I always order it extra spicey hot, as hot as they can make it. A serving of rice in the bottom of the bowl also. - 9/1/09