Tom Kha

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 cups coconut milk (LITE coconut milk is okay)4 cups chicken stock6 slices young ginger2 stalks lemongrass, bruised and chopped into 1" pieces1 teaspoon crushed red pepper (plus more to taste)1/4 cup lime juice2 cups white mushrooms, sliced1 package frozen artichoke hearts, thawed and roughly chopped1 package frozen green beans, thawed2 cooked chicken breasts, diced2 teaspoons Splenda or sugar5 serrano peppers, chopped5 tablespoons fish sauceHandful raw cilantro, roughly chopped, for garnishHot pepper paste (if available)
Directions
Combine coconut milk, chicken broth, Splenda, fish sauce, ginger, lemongrass, and lime juice in large stock pot. Bring to a boil, stirring often. Add remaining ingredients except for the cilantro and pepper paste and cook over medium low heat until flavors blend, about 20 minutes. Taste--add additional ingredients as necessary (I usually need more lime juice to counteract the creaminess of the coconut milk).

Before serving the soup, place some chopped cilantro in the bottom of each bowl with some hot pepper paste (1/2 teaspoon), if available. Ladle in soup and stir each bowl before serving.

I eat this on a low-carb diet--if desired, serve each portion with hot rice.

Number of Servings: 8

Recipe submitted by SparkPeople user MAGGIE1128.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 249.4
  • Total Fat: 14.4 g
  • Cholesterol: 35.5 mg
  • Sodium: 1,718.0 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 22.9 g

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