Tom Kha Gai (Lemongrass and Coconut Milk Chicken Soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 290.2
- Total Fat: 15.2 g
- Cholesterol: 12.6 mg
- Sodium: 3,343.4 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 2.9 g
- Protein: 10.1 g
View full nutritional breakdown of Tom Kha Gai (Lemongrass and Coconut Milk Chicken Soup) calories by ingredient
Introduction
This is a great soup for the cold seasons, or those times when you have a cold. The spices and broth help keep the immune system active, and it is also good to soothe a sore throat or cough. This is a great soup for the cold seasons, or those times when you have a cold. The spices and broth help keep the immune system active, and it is also good to soothe a sore throat or cough.Number of Servings: 10
Ingredients
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One large onion, chopped
Four cloves of garlic, chopped
One 1/2" piece of ginger, chopped
1/4 cup olive oil
3tbsp coriander seed, ground
3 tbsp lemongrass, chopped
1tbsp paprika
2-4 tbsp galangal root, shredded
4 kaffir lime leaves
2 chicken breasts, shredded
1 package rice noodles, ramen style
1 can straw mushroom or 1 package chopped mushroom (your choice)
1 can coconut milk (liquid, not from concentrate)
2 tbsp Fish sauce
4-6 cups home-made stock
One can baby corn
One can bamboo shoots, sliced
Directions
STOCK: To make stock, place one chopped onion, 3 stalks of chopped celery, and five dried bay leaves into a pot of water with chicken breasts. Boil until breasts are tender. (Ingredients list does not include these ingredients.)
SOUP: In a large pot, heat the olive oil over medium heat; add the onion and garlic and stir until translucent. Add the coriander, ginger and paprika, and stir for 2 mins. Add the shredded chicken and heat until the chicken is warm, slightly brown. Add the stock to the pot. Bring to a simmer. Add the galangal, lemongrass, mushrooms, baby corn, bamboo shoots, and rice noodles to the soup. Simmer until the noodles get soft and settle; stir quickly. Add the coconut milk; tear the kaffir lime leaves into small pieces and add them as well. Add the fish sauce, and lemon juice. Salt to taste. Bring back to a simmer; simmer for about 10 mins. Serve warm, squeezing a bit of lemon juice over the fresh broth once served.
Number of Servings: 10
Recipe submitted by SparkPeople user ROLISIMO.
SOUP: In a large pot, heat the olive oil over medium heat; add the onion and garlic and stir until translucent. Add the coriander, ginger and paprika, and stir for 2 mins. Add the shredded chicken and heat until the chicken is warm, slightly brown. Add the stock to the pot. Bring to a simmer. Add the galangal, lemongrass, mushrooms, baby corn, bamboo shoots, and rice noodles to the soup. Simmer until the noodles get soft and settle; stir quickly. Add the coconut milk; tear the kaffir lime leaves into small pieces and add them as well. Add the fish sauce, and lemon juice. Salt to taste. Bring back to a simmer; simmer for about 10 mins. Serve warm, squeezing a bit of lemon juice over the fresh broth once served.
Number of Servings: 10
Recipe submitted by SparkPeople user ROLISIMO.