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Gai Dom Kha (Thai Chicken Soup)















Trans-fat Free


2 each lemongrass
4 each garlic cloves
7 each coriander root
4 cups coconut milk
5 each hot chili peppers
4 tablespoons lime juice
3 tablespoons ginger
3 each peppercorns
23 each shallots
1 pound chicken
4 tablespoons fish sauce
nam pla


Purée chopped lemon grass, 1 tablespoon of sliced ginger, garlic, peppercorns, coriander roots and shallots.

Bring 1 cup of coconut milk to boil and add lemon grass mixture.

While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass.

Bring to boil, reduce heat, and simmer uncovered until chicken is tender.

Season with chilies, fish sauce and lime juice.

Decorate servings with lime leaves and coriander sprigs.

To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water.

Strain through double cheesecloth, pressing out all liquid.

This is thick coconut milk. To get hin milk, add warm water to residue from first straining.

Let stand 5 minutes, then press as before.

For coconut cream, refrigerate first pressing and cream will rise to top.

Refrigerate or freeze.

Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 48271% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 811mg 34%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 54g
Vitamin A 10% Vitamin C 16%
Calcium 7% Iron 36%
* based on a 2,000 calorie diet How is this calculated?


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