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Chicken in Coconut Milk Soup- Gai Tom Kha

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YIELD

4 servings

PREP

15 min

COOK

40 min

READY

60 min

Ingredients

4 946
CUPS ML COCONUT MILK
medium
1 ½ 355
CUPS ML CHICKEN BROTH
3 3
PIECES PIECES GALANGAL ROOT
dried, quartered size pieces *
6 6
PIECES PIECES GALANGAL ROOT
fresh *
4 4
STALKS STALKS LEMONGRASS
fresh, bruised, cut into 2 inch lengths *
1 1
LARGE LARGE CHICKEN BREASTS
whole, boned, cut into 1/2 inch pieces *
4 6E+1
TABLESPOONS ML FISH SAUCE
5 5
EACH EACH KAFFIR LIME LEAVES *
4 4
EACH EACH SERRANO CHILES
fresh, sliced into rounds *
2 2
EACH EACH LIMES
fresh, juiced
2 3E+1
TABLESPOONS ML CILANTRO
fresh, chopped

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 364g (12.8 oz)
Amount per Serving
Calories 492 90% from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 43g 215%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 1240mg 52%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 20%
Calcium 6% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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