Tom Kha Kai (Thai Chicken-Coconut Milk Soup)

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 can of Straw Mushrooms, drained (~12 oz)1 can of Light Coconut Milk (~13.66 oz can)4 cups Vegetable Broth2 Chicken Breasts, bone and skin removed, cooked and diced1/2 cup Chopped Green Onion1 tbsp Thai Fish Sauce1 tbsp Thai Chile Garlic Sauce1 cup Lime Juice1/2 cup Chopped Fresh Cilantro1 tbsp Crushed Red Pepper1 tbsp Chili Oil1/3 cup grated Fresh Ginger
Directions
1. Cook the Chicken*. Dice the Chicken into bite-sized cubes

2. In a Large Sauce Pan, combine:
- Vegetable Broth
- Coconut Milk
- Ginger
- Chili Oil
- Crushed Red Pepper

3. Bring to a boil and stir for 1 min.

4. Add the diced, cooked Chicken. Stir for 1 min.

5. Add:
- Straw Mushrooms
- Lime Juice
- Fish Sauce
- Chili Garlic Sauce
and stir for 1 min

6. Remove from heat, stir in Green Onion and Cilantro and serve

* Cooking method is not listed, so whatever you choose may alter the nutritional information for the soup. We usually boil the chicken for ~20 min in vegetable broth with some spices added, but the recipe works great with baked or grilled chicken as well.

Number of Servings: 4

Recipe submitted by SparkPeople user SHADOWSIGHT.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 278.1
  • Total Fat: 10.7 g
  • Cholesterol: 68.4 mg
  • Sodium: 1,266.5 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 29.9 g

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