Tom Kha Noodle Soup (Thai Cococut Chicken Soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
11” piece ginger, peeled and sliced10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice8 cups low-sodium chicken broth1½ lb. skinless, boneless chicken thighs, cut into 1” pieces8 oz. shiitake, oyster, white cap, or maitake mushrooms, stemmed, caps cut into bite-size pieces2 13.5-oz. can coconut milk2 Tbsp. fish sauce (such as nam pla or nuoc nam)1 tbsp. brown sugar2 stalks fresh lemongrass, tough outer layers removed3 slicing tomatoes, diced or cut into wedges1 can of baby corn, chopped into 1" segments1 red bell pepper, sliced1 package of rice noodles1 bunch green onionsChili paste (optional to taste)Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil. Reduce heat, add mushrooms, green onions, tomatoes, baby corn, reb pepper and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, chili paste, and sugar.
Adjust fish sauce and chili paste to taste.
Prepare rice noodles according to package, keep separate from broth until serving.
Place 1/2 cup of noodles into each bowl. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
Serving Size: Makes 8 servings of 1/2 cup noodles and 1-1/2 cup of soup
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTIN9924.
Add chicken and return to a boil. Reduce heat, add mushrooms, green onions, tomatoes, baby corn, reb pepper and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, chili paste, and sugar.
Adjust fish sauce and chili paste to taste.
Prepare rice noodles according to package, keep separate from broth until serving.
Place 1/2 cup of noodles into each bowl. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
Serving Size: Makes 8 servings of 1/2 cup noodles and 1-1/2 cup of soup
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTIN9924.
Nutritional Info Amount Per Serving
- Calories: 306.6
- Total Fat: 13.0 g
- Cholesterol: 43.1 mg
- Sodium: 387.2 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 4.3 g
- Protein: 8.4 g
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