Tom Kha Gai (Lemongrass and Coconut Milk Chicken Soup)

Name: Tom Kha Gai (Lemongrass and Coconut Milk Chicken Soup) Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: One large onion chopped; Four cloves of garlic chopped; One 1/2 piece of ginger chopped; 1/4 cup olive oil; 3tbsp coriander seed ground; 3 tbsp lemongrass chopped; 1tbsp paprika; 2-4 tbsp galangal root shredded; 4 kaffir lime leaves; 2 chicken breasts shredded; 1 package rice noodles ramen style; 1 can straw mushroom or 1 package chopped mushroom (your choice); 1 can coconut milk (liquid not from concentrate); 2 tbsp Fish sauce; 4-6 cups home-made stock; One can baby corn; One can bamboo shoots sliced

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 10

Ingredients

One large onion, choppedFour cloves of garlic, choppedOne 1/2" piece of ginger, chopped1/4 cup olive oil3tbsp coriander seed, ground3 tbsp lemongrass, chopped1tbsp paprika2-4 tbsp galangal root, shredded4 kaffir lime leaves2 chicken breasts, shredded1 package rice noodles, ramen style1 can straw mushroom or 1 package chopped mushroom (your choice)1 can coconut milk (liquid, not from concentrate)2 tbsp Fish sauce4-6 cups home-made stockOne can baby cornOne can bamboo shoots, sliced

Directions

STOCK: To make stock, place one chopped onion, 3 stalks of chopped celery, and five dried bay leaves into a pot of water with chicken breasts. Boil until breasts are tender. (Ingredients list does not include these ingredients.)

SOUP: In a large pot, heat the olive oil over medium heat; add the onion and garlic and stir until translucent. Add the coriander, ginger and paprika, and stir for 2 mins. Add the shredded chicken and heat until the chicken is warm, slightly brown. Add the stock to the pot. Bring to a simmer. Add the galangal, lemongrass, mushrooms, baby corn, bamboo shoots, and rice noodles to the soup. Simmer until the noodles get soft and settle; stir quickly. Add the coconut milk; tear the kaffir lime leaves into small pieces and add them as well. Add the fish sauce, and lemon juice. Salt to taste. Bring back to a simmer; simmer for about 10 mins. Serve warm, squeezing a bit of lemon juice over the fresh broth once served.

Number of Servings: 10

Recipe submitted by SparkPeople user ROLISIMO.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 290.2
Total Fat: 15.2 g
Cholesterol: 12.6 mg
Sodium: 3,343.4 mg
Total Carbs: 30.1 g
Dietary Fiber: 2.9 g
Protein: 10.1 g

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