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Chicken in Coconut Milk Soup

 

In Thai, this is called Gai Tom Kha.
49

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

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

Ingredients

4 cups coconut milk
unsweetened
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
makrut
*
3-4 each serrano chiles
sliced into rounds
*
2 each lime juice
fresh
*
2 tablespoons cilantro
fresh
*

Directions

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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Comments

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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