Tom Ka Gai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cloves garlic, sliced paper-thin2 tsp grated ginger 1 package A Taste of Thai Coconut Ginger Soup Base1 can (13-14 oz) coconut milk10 oz skinless chicken breast, cut into stir-fry size pieces1 can (14 oz) Swanson 99% fat free Chicken Broth1 cup fresh mushroom pieces - sliced or quarted10 grams fresh basil leaves, julienned
Add sliced garlic, grated ginger, soup base and 2 tablespoons of the coconut milk in a medium-sized saucepan, and saute for a few minutes, stirring constantly.
Add remainder of coconut milk, and stirr until the mix comes to a boil.
Add raw chicken and cook for two minutes, until the chicken is cooked through
Add 1 can chicken broth, and bring back to a boil, stirring constantly. Add mushrooms and basil, cook for 2 more minutes.
Serves four - approx 45 grams of cooked chicken and 1 cup of broth.
Optional: Serve over 1/2 cup cooked rice.
Number of Servings: 4
Recipe submitted by SparkPeople user DICHOTOMY6958.
Add remainder of coconut milk, and stirr until the mix comes to a boil.
Add raw chicken and cook for two minutes, until the chicken is cooked through
Add 1 can chicken broth, and bring back to a boil, stirring constantly. Add mushrooms and basil, cook for 2 more minutes.
Serves four - approx 45 grams of cooked chicken and 1 cup of broth.
Optional: Serve over 1/2 cup cooked rice.
Number of Servings: 4
Recipe submitted by SparkPeople user DICHOTOMY6958.
Nutritional Info Amount Per Serving
- Calories: 293.8
- Total Fat: 19.8 g
- Cholesterol: 41.1 mg
- Sodium: 931.7 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.4 g
- Protein: 20.0 g
Member Reviews
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BEKAHBIGBUTT
This was really good tho I did modify a little bit. I throw a couple handfulls of shrimp in as well as half a stalk of lemongrass. In addition I put in some chilies, at the resturant I always order it extra spicey hot, as hot as they can make it. A serving of rice in the bottom of the bowl also. - 9/1/09