Tom Ka Gai (Coconut Chicken Soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 lb boneless chicken 3 tablespoon vegetable oil4 cups light coconut milk (2 14oz. cans coconut milk)2 cups chicken broth2 or 3 tablespoons of minced ginger (an amount equivalent to an 1 inch section of ginger)4 tablespoons nam pla (thai fish sauce) 1/4 cup lime juice2 tablespoons sliced scallions1 tablespoon fresh chopped cilantroRed chili powder (or cayenne pepper) to taste1/2 teaspoon turmeric1/2 cup straw mushrooms, chopped
Cut chicken into thin strips and saute in coconut oil for 2-3 minutes until the chicken turns white.
In a pot, bring coconut milk and broth to a boil. Reduce heat. Add everything except the scallions and fresh cilantro. Simmer for 10-15 minutes, until the chicken is done. Sprinkle with scallions and fresh cilantro and serve steaming hot.
Serving Size: Makes 4 - 1 1/2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ERSCHWARTZ.
In a pot, bring coconut milk and broth to a boil. Reduce heat. Add everything except the scallions and fresh cilantro. Simmer for 10-15 minutes, until the chicken is done. Sprinkle with scallions and fresh cilantro and serve steaming hot.
Serving Size: Makes 4 - 1 1/2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ERSCHWARTZ.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 16.4 g
- Cholesterol: 35.4 mg
- Sodium: 1,971.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.9 g
- Protein: 15.5 g
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