Thai Chicken Coconut Soup (Tom Kha Gai) Recipe

CARRIECLARKSCOTT
12Ingredients
15Minutes
510Calories

Ingredients

US|METRIC
  • 14 ounces coconut milk
  • 14 ounces chicken broth
  • 6 ginger
  • 1 stalk lemongrass (cut in 1in pieces)
  • 1 pound chicken breast (in 1in cubes)
  • 1 cup sliced mushrooms
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vietnamese fish sauce (or Thai, nuoc mam or nam pla)
  • 1 teaspoon sugar
  • 1 teaspoon Thai chili paste
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro
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    Directions

    1. In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

    NutritionView More

    510Calories
    Sodium23% DV550mg
    Fat46% DV30g
    Protein63% DV32g
    Carbs13% DV39g
    Fiber20% DV5g
    Calories510Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol75mg25%
    Sodium550mg23%
    Potassium1550mg44%
    Protein32g63%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A6%
    Vitamin C25%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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