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Chicken in Coconut Milk Soup


In Thai, this is called Gai Tom Kha.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


4 cups coconut milk
1 ½ cups chicken broth
3 quarter-sized galangal root
pieces, dried or twice as much fresh galangal
4 stalks lemongrass
fresh, bruised, cut into 2 inch lengths
1 large chicken breasts
boned, cut into 1/2 inch pieces
4 tablespoons fish sauce
5 each kaffir lime leaves
3-4 each serrano chiles
sliced into rounds
2 each lime juice
2 tablespoons cilantro


IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes.

Strain stock; discard galangal and lemon grass.

Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes).

Add fish sauce, citrus leaves and chiles.

Stir in lime juice.

Garnish with more chiles to taste and coriander leaves.

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 32192% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 29g 143%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 826mg 34%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 3%
Calcium 3% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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