Tom Kha Kai
- Number of Servings: 4
Ingredients
* 4 cups chicken stock * 1/4 cup Thai fish sauce * Juice of 1 lime * 2 crushed wild lime leaves * 2-inch section lemongrass * 1-inch section galangal * 1/4 pound chicken breast, cut into bite-sized pieces * 1 13.5-ounce can coconut milk * 2 to 10 (to taste) small red chiles, slightly crushed * Cilantro leaves for garnish
1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JAC-ATTACK.
2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JAC-ATTACK.
Nutritional Info Amount Per Serving
- Calories: 224.2
- Total Fat: 20.1 g
- Cholesterol: 21.4 mg
- Sodium: 2,084.5 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.0 g
- Protein: 10.1 g
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