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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 249.4
  • Total Fat: 14.4 g
  • Cholesterol: 35.5 mg
  • Sodium: 1,718.0 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 22.9 g

View full nutritional breakdown of Tom Kha calories by ingredient
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Tom Kha

Submitted by: MAGGIE1128
Tom Kha

Introduction

I order this soup at my favorite Thai places every time I go--this recipe is to my taste, so yours may need to change a bit after you taste it. I order this soup at my favorite Thai places every time I go--this recipe is to my taste, so yours may need to change a bit after you taste it.
Number of Servings: 8

Ingredients

    2 cups coconut milk (LITE coconut milk is okay)
    4 cups chicken stock
    6 slices young ginger
    2 stalks lemongrass, bruised and chopped into 1" pieces
    1 teaspoon crushed red pepper (plus more to taste)
    1/4 cup lime juice
    2 cups white mushrooms, sliced
    1 package frozen artichoke hearts, thawed and roughly chopped
    1 package frozen green beans, thawed
    2 cooked chicken breasts, diced
    2 teaspoons Splenda or sugar
    5 serrano peppers, chopped
    5 tablespoons fish sauce
    Handful raw cilantro, roughly chopped, for garnish
    Hot pepper paste (if available)

Directions

Combine coconut milk, chicken broth, Splenda, fish sauce, ginger, lemongrass, and lime juice in large stock pot. Bring to a boil, stirring often. Add remaining ingredients except for the cilantro and pepper paste and cook over medium low heat until flavors blend, about 20 minutes. Taste--add additional ingredients as necessary (I usually need more lime juice to counteract the creaminess of the coconut milk).

Before serving the soup, place some chopped cilantro in the bottom of each bowl with some hot pepper paste (1/2 teaspoon), if available. Ladle in soup and stir each bowl before serving.

I eat this on a low-carb diet--if desired, serve each portion with hot rice.

Number of Servings: 8

Recipe submitted by SparkPeople user MAGGIE1128.






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