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Chicken Soup with Galangal (Kai Tom Kha)

 

61

Yield

1

serving

Prep

40

min

Cook

20

min

Ready

60

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 stalks lemongrass
*
1 cup water
4 cups coconut milk
8 Chicken chicken thighs, boneless, skinless
*
1 ⅓ pounds chicken breasts
diced
10 slices galangal root
*
2 tablespoons fish sauce
3 small hot chili peppers
fresh
*
3 each bergamot
*
2 tablespoons lemon juice

Directions

Cut the lemon grass into 1-inch pieces.

Bring the water to the boil with half the coconut milk.

Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce.

Simmer for about 20 minutes or until the chicken is cooked.

Less cooking time will be required for diced chicken breast.

Stir in the remaining coconut milk and turn up the heat.

As soon as it begins to boil, toss in the whole chilies and bergamot leaves.

Stir, and remove from the heat.

Serve in individual bowls.

Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 451g (15.9 oz)
Amount per Serving
Calories 69869% of calories from fat
 % Daily Value *
Total Fat 54g 82%
Saturated Fat 44g 221%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 684mg 29%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 104g
Vitamin A 1% Vitamin C 10%
Calcium 7% Iron 51%
* based on a 2,000 calorie diet How is this calculated?

 

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