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Chicken in Coconut Milk Soup

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Submitted by Teck

In Thai, this is called Gai Tom Kha.

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

4 946
CUPS ML COCONUT MILK
unsweetened
1 ½ 355
CUPS ML CHICKEN BROTH
3 3
QUARTER-SIZED QUARTER-SIZED GALANGAL ROOT
pieces, dried or twice as much fresh galangal *
4 4
STALKS STALKS LEMONGRASS
fresh, bruised, cut into 2 inch lengths *
1 1
LARGE LARGE CHICKEN BREASTS
boned, cut into 1/2 inch pieces *
4 6E+1
TABLESPOONS ML FISH SAUCE
5 5
EACH EACH KAFFIR LIME LEAVES
makrut *
3-4
EACH SERRANO CHILES
sliced into rounds *
2 2
EACH EACH LIME JUICE
fresh *
2 3E+1
TABLESPOONS ML 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 Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 321 92% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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