Inauthentic tom kha

Inauthentic tom kha
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 146.0
  • Total Fat: 3.4 g
  • Cholesterol: 79.3 mg
  • Sodium: 1,014.1 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 18.8 g

View full nutritional breakdown of Inauthentic tom kha calories by ingredient
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Introduction

Tom kha is a creamy, spicy, satisfying Thai soup with coconut milk. This is my fake, health-friendly version that skips hard-to-find ingredients such as lime leaf and galangal and relies heavily on improvsation. This provides 19 grams of protein and 150 calories per generous serving. (It does still have a lot of sodium, which could largely be eliminated by making your chicken or shrimp broth as a base.) Tom kha is a creamy, spicy, satisfying Thai soup with coconut milk. This is my fake, health-friendly version that skips hard-to-find ingredients such as lime leaf and galangal and relies heavily on improvsation. This provides 19 grams of protein and 150 calories per generous serving. (It does still have a lot of sodium, which could largely be eliminated by making your chicken or shrimp broth as a base.)
Number of Servings: 3

Ingredients

    4 cups low-sodium chicken stock (One box of something like Swanson's.)
    .5 cup low-fat coconut milk (I use Trader Joe's. The remainder of the can freezes well. Also makes great popsicles.)
    8 ounces of raw shrimp, tail on (the tails add flavor to the stock), fresh or frozen
    1 tbsp roasted red chili paste (Thai Kitchen makes a good one--or substitute fresh chilis and a little honey to taste, or even hot sauce and honey.)
    1 tsp lime zest
    A strip of lime peel (Or two torn Keffir lime leaves)
    Juice of half a lime
    A stalk of lemon grass. (Available with fresh herbs in some supermarkets, or sometimes preserved in jars in the Asian aisle. The dried stuff is worthless--substitute fresh lemon thyme, or a little lemon zest.)
    1 thumb-sized piece of ginger, sliced into matchsticks (or galangal, if you live somewhere where you can find it.)
    About 2 cups of julienned raw vegetables, such as red or orange bell pepper, baby bok choi, cucumber, pea pods, baby corn--anything you like or have left lying around the fridge partially used. Half a bag of broccoli slaw will do in a pinch!
    .25 cup of thin-sliced onion or diced scallions
    several stalks of fresh cilantro, the leaves chopped roughly and the stems reserved.

Tips

Serve with additional lime wedges!


Directions

Heat the chicken stock in a two-quart saucepan along with the ginger, lemon grass, lime peel, and cilantro stems. It doesn't need to boil, just simmer. You will want to check the seasoning occasionally. When the spices have infused the broth, remove the cilantro stems, lemon grass, and lime peel and add the coconut milk and the red chili paste. Whisk, taste, and correct seasoning.

Bring the soup up to a boil and add the shrimp. They will cook very quickly--if they're not frozen, you can just pull the soup off the heat and let it sit until the shrimp curl up and turn pink.

At this point, add the sliced vegetables, lime juice, cilantro leaf, and onions. Stir well, cover for about three minutes, and then ladle into bowls.

Serving Size: Makes three servings

Number of Servings: 3

Recipe submitted by SparkPeople user MATOCIQUALA.

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