Tom Kha Gai Soup

Name: Tom Kha Gai Soup
Total time: 35
Yield: 4
Ingredients: 500 g Chicken breast; 115 g Mushrooms; 1 Scallions; 4 tbsp Lime juice; 1.5 tbsp Ginger; 2 stalks Lemongrass; 15 g Fresh cilantro; .25 tsp Cayenne pepper; 3 tbsp Rapeseed oil; 800 ml Coconut milk; 475 ml Chicken stock; 3 tbsp Fish sauce

740 calories

35 minutes

Servings:

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Ingredients

Instructions

Nutrition

500 g	Chicken breast
115 g	Mushrooms
1	Scallions
4 tbsp	Lime juice
1.5 tbsp	Ginger
2 stalks	Lemongrass
15 g	Fresh cilantro
.25 tsp	Cayenne pepper
3 tbsp	Rapeseed oil
800 ml	Coconut milk
475 ml	Chicken stock
3 tbsp	Fish sauce

Cut chicken into chunks. Heat pan over medium heat. Add in oil and chicken and sauté for to 2 to 3 minutes. Salt slightly. The chicken won’t be cooked through, it’ll continue to cook in the soup later on.
In a pot, bring coconut milk and chicken broth to a barely simmer over medium heat. Whisk to break up milk.
Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder and lemon grass. Simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes. You may need to lower heat.
Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over steamed brown rice!

Cuisines: Thai, Asian

Courses: Soup

Fat: 18g

Saturates: 11g

Sugars: 3g

Protein: 18g

Carbs: 34g

Fiber: 7g

61.7%

Calories

34.3%

Carbs

21.2%

Protein

45%

Fat

28%

Fiber