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Chicken in Coconut Milk Soup - Gai Tom Kha

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Submitted by zeno

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 946
CUPS ML COCONUT MILK
medium
1 ½ 355
CUPS ML CHICKEN BROTH
3 3
PIECES PIECES GALANGAL ROOT
(siamese ginger), quartersized pieces, or, 6 pieces fresh galangal *
4 4
STALKS STALKS LEMONGRASS
fresh , bruised, cut into 2inch lengths *
1 1
LARGE LARGE CHICKEN BREASTS
boned , cut into 1/2in pieces *
4 6E+1
TABLESPOONS ML FISH SAUCE
nam pla
5 5
EACH EACH KAFFIR LIME LEAVES
fresh *
4 4
EACH EACH SERRANO CHILES
fresh , sliced into rounds *
2 2
EACH EACH LIMES
fresh, juiced
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 242g (8.5 oz)
Amount per Serving
Calories 328 90% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 29g 144%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 826mg 34%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 14%
Calcium 4% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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