Tom Kha Kai (Thai Chicken-Coconut Milk Soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 278.1
- Total Fat: 10.7 g
- Cholesterol: 68.4 mg
- Sodium: 1,266.5 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.4 g
- Protein: 29.9 g
View full nutritional breakdown of Tom Kha Kai (Thai Chicken-Coconut Milk Soup) calories by ingredient
Introduction
Tangy and spicy, this soup quickly became a frequent meal in our family, especially in winter.Tailor the spiciness to your tastes by varying the amount of Crushed Red Pepper, Chili Garlic, and Chili Oil. Tangy and spicy, this soup quickly became a frequent meal in our family, especially in winter.
Tailor the spiciness to your tastes by varying the amount of Crushed Red Pepper, Chili Garlic, and Chili Oil.
Number of Servings: 4
Ingredients
-
1 can of Straw Mushrooms, drained (~12 oz)
1 can of Light Coconut Milk (~13.66 oz can)
4 cups Vegetable Broth
2 Chicken Breasts, bone and skin removed, cooked and diced
1/2 cup Chopped Green Onion
1 tbsp Thai Fish Sauce
1 tbsp Thai Chile Garlic Sauce
1 cup Lime Juice
1/2 cup Chopped Fresh Cilantro
1 tbsp Crushed Red Pepper
1 tbsp Chili Oil
1/3 cup grated Fresh Ginger
Directions
1. Cook the Chicken*. Dice the Chicken into bite-sized cubes
2. In a Large Sauce Pan, combine:
- Vegetable Broth
- Coconut Milk
- Ginger
- Chili Oil
- Crushed Red Pepper
3. Bring to a boil and stir for 1 min.
4. Add the diced, cooked Chicken. Stir for 1 min.
5. Add:
- Straw Mushrooms
- Lime Juice
- Fish Sauce
- Chili Garlic Sauce
and stir for 1 min
6. Remove from heat, stir in Green Onion and Cilantro and serve
* Cooking method is not listed, so whatever you choose may alter the nutritional information for the soup. We usually boil the chicken for ~20 min in vegetable broth with some spices added, but the recipe works great with baked or grilled chicken as well.
Number of Servings: 4
Recipe submitted by SparkPeople user SHADOWSIGHT.
2. In a Large Sauce Pan, combine:
- Vegetable Broth
- Coconut Milk
- Ginger
- Chili Oil
- Crushed Red Pepper
3. Bring to a boil and stir for 1 min.
4. Add the diced, cooked Chicken. Stir for 1 min.
5. Add:
- Straw Mushrooms
- Lime Juice
- Fish Sauce
- Chili Garlic Sauce
and stir for 1 min
6. Remove from heat, stir in Green Onion and Cilantro and serve
* Cooking method is not listed, so whatever you choose may alter the nutritional information for the soup. We usually boil the chicken for ~20 min in vegetable broth with some spices added, but the recipe works great with baked or grilled chicken as well.
Number of Servings: 4
Recipe submitted by SparkPeople user SHADOWSIGHT.