Thom Kha

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 8

Ingredients

• 1 bunch green onion • 1 tbsp coconut oil • 6 cups chicken stock • 1 tbsp fresh minced or grated ginger • 2 cups coconut milk • 3 jalapeno peppers (opt) • 4 tbsp lime juice • 1 lb chicken (any kind: breasts, halves, pieces, thighs, etc.) • 2 medium carrots, sliced • 1 1/2 cups roughly chopped cabbage • 1 small tomato, roughly chopped • 2/3 cup fresh cilantro or 1 tsp dried

Directions

In a large soup pot, heat coconut oil over medium heat. Add green onions and gently saute for 2-3 minutes. Add all other ingredients except tomato and cilantro and bring to a boil. Reduce heat and let soup simmer for 1 hour until chicken is cooked through. Remove chicken and shred with fork (remove skin and bones, if necessary) and return to pot, adding in tomatoes and cilantro with it. Heat through, then serve!

Number of Servings: 8

Recipe submitted by SparkPeople user PESCETARIAN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 255.5
Total Fat: 19.8 g
Cholesterol: 41.0 mg
Sodium: 479.3 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.7 g
Protein: 15.8 g

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