Tom Ka Gai Soup (Coconut Chicken Soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 185.4
- Total Fat: 9.3 g
- Cholesterol: 34.2 mg
- Sodium: 406.7 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.3 g
- Protein: 16.7 g
View full nutritional breakdown of Tom Ka Gai Soup (Coconut Chicken Soup) calories by ingredient
Introduction
If you like Thai Food, this one is especially for you. So flavourful, and a great meal if Rice noodles are added. If you like Thai Food, this one is especially for you. So flavourful, and a great meal if Rice noodles are added.Number of Servings: 8
Ingredients
-
3 cups low sodium chicken broth, (recipe to follow)
2 Chicken Breast, cooked
3 Tbsp lemongrass,
4 kaffir lime leaves (fresh or frozen)
1 cup Shiitake Mushrooms, pieces
1 thumb size piece galangal grated,(1 tbsp)
1-3 fresh red chili Peppers, minced to taste or 1/2 to 3/4 tsp dried crushed chili pepper flakes.
2 - 398mL cans Coconut Milk,
2 Tbsp Lime Juice
2 tbsp Fish Sauce, Thai (Nom Pla)
1 tsp Brown Sugar, packed, I use 1 tbsp palm sugar (available at your local asian grocery)
1/4 cup fresh Coriander leaves
1/4 cup fresh basil leaves
3 green onions/shallots chopped
Optional: 1-1/2 cups sweet red Peppers, thinly sliced (julienned)
Optional: 1-1/2 cups sweet yellow or orange Peppers, thinly sliced (julienned)
Directions
makes 8 - 1 cup servings
Slice each breast thinly and then cook until lightly browned.
Add checken stock and mushrooms, lemongrass, the lime leaves and the fresh chilies.
Bring to a boil and then let simmer over medium-low for 15 minutes.
Add galangal (a cousin of ginger), coconut milk, the fish sauce and the extra veggies if using.
Turn heat down to minimum and then add in the lime juice.
Do a taste test. You're looking for a balance between spicy, sour, salty and sweet flavours. Start with the salty, adding more fish sauce 1 tsp at a time if not flavourful enough for you. If it's too sour, add more sugar, too spicy, add more coconut milk, if not spicy enough add more chilies.
I've never had to do the taste test as I'm usually checking the taste as I go along.
I fell in love with this soup on a Carnival Cruise and spent a lot of time looking for just the right recipe to approximate the soup served as there are a lot of versions out there.
Here are the ingredients for making your own low sodium chicken broth.
9 fresh, Chicken leg quarters,
4 stalks Celery, large (11"-12" long) chopped
3 cups, raw Carrots, chopped
2 large spanish onions, chopped
2 sprigs Rosemary, about 1 tbsp dry
4 cloves Garlic, minced
1/2 cup Ginger Root, minced
6 tsp Club House, La Grille, Vegetable Seasoning,
2 tsp Mrs. Dash (R), table blend,
2 tsp black Pepper,
1 tsp chili Pepper flakes
20 cups Water
Directions:
Put all of the ingredients in a large dutch oven or stock pot. Bring to a boil, then reduce to a simmer.
Simmer for about one hour. Then remove the chicken and allow to cool. Remove the meat from the bones and return the bones and skin to the pot. Save the meat for another recipe.
Allow to simmer for 2 hours or more. If you want to have a more concentrated broth, leave the lid off.
When done, strain out the vegetables, bones, etc. Makes approximately 15 cups.
Ready to use whenever a recipe calls for chicken broth.
Number of Servings: 15
Nutritional Info for Low sodium chicken Stock:
Servings Per Recipe: 15
Amount Per Serving
Calories: 138.3
Total Fat: 8.0 g
Cholesterol: 51.0 mg
Sodium: 132.2 mg
Total Carbs: 6.1 g
Dietary Fiber: 1.6 g
Protein: 12.1 g
Number of Servings: 8
Recipe submitted by SparkPeople user CADMENTR.
Slice each breast thinly and then cook until lightly browned.
Add checken stock and mushrooms, lemongrass, the lime leaves and the fresh chilies.
Bring to a boil and then let simmer over medium-low for 15 minutes.
Add galangal (a cousin of ginger), coconut milk, the fish sauce and the extra veggies if using.
Turn heat down to minimum and then add in the lime juice.
Do a taste test. You're looking for a balance between spicy, sour, salty and sweet flavours. Start with the salty, adding more fish sauce 1 tsp at a time if not flavourful enough for you. If it's too sour, add more sugar, too spicy, add more coconut milk, if not spicy enough add more chilies.
I've never had to do the taste test as I'm usually checking the taste as I go along.
I fell in love with this soup on a Carnival Cruise and spent a lot of time looking for just the right recipe to approximate the soup served as there are a lot of versions out there.
Here are the ingredients for making your own low sodium chicken broth.
9 fresh, Chicken leg quarters,
4 stalks Celery, large (11"-12" long) chopped
3 cups, raw Carrots, chopped
2 large spanish onions, chopped
2 sprigs Rosemary, about 1 tbsp dry
4 cloves Garlic, minced
1/2 cup Ginger Root, minced
6 tsp Club House, La Grille, Vegetable Seasoning,
2 tsp Mrs. Dash (R), table blend,
2 tsp black Pepper,
1 tsp chili Pepper flakes
20 cups Water
Directions:
Put all of the ingredients in a large dutch oven or stock pot. Bring to a boil, then reduce to a simmer.
Simmer for about one hour. Then remove the chicken and allow to cool. Remove the meat from the bones and return the bones and skin to the pot. Save the meat for another recipe.
Allow to simmer for 2 hours or more. If you want to have a more concentrated broth, leave the lid off.
When done, strain out the vegetables, bones, etc. Makes approximately 15 cups.
Ready to use whenever a recipe calls for chicken broth.
Number of Servings: 15
Nutritional Info for Low sodium chicken Stock:
Servings Per Recipe: 15
Amount Per Serving
Calories: 138.3
Total Fat: 8.0 g
Cholesterol: 51.0 mg
Sodium: 132.2 mg
Total Carbs: 6.1 g
Dietary Fiber: 1.6 g
Protein: 12.1 g
Number of Servings: 8
Recipe submitted by SparkPeople user CADMENTR.