Tom Kha Kai Chicken Soup With Coconut Milk Recipe
Servings: 1
Ingredients
- 16 ounce chicken stock
- 2 x kaffir lime leaves, rolled to crack them, to release flavor
- 1 x 2 inch piece lemon grass, bruised to release flavor
- 1 x 1 in cube galangal, sliced thinly
- 4 Tbsp. fish sauce, (or possibly to taste)
- 2 Tbsp. lime juice, (or possibly to taste)
- 4 ounce chicken breast cut into smallish bite, sized pcs
- 5 fl ounce coconut lowfat milk
- Â Â several small red chilies, crushed, (to taste)
- 1 Tbsp. cilantro to garnish
Directions
- Note the number of red chilies is a personal choice. It can be as few as half a chile per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmed by the chilies. Personally I would suggest about 8-12 chilies for this recipe.
- method- Heat the stock, add in the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, add in the chicken and coconut lowfat milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 min (till the chicken is cooked through).
- serve- Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (jasmine) rice, or possibly together with a Thai meal. This quantity serves 4 with other food, but is probably only sufficient for two if eaten separately.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 804g | |
| Calories 365 | |
| Calories from Fat 155 | 42% |
| Total Fat 17.85g | 22% |
| Saturated Fat 10.3g | 41% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 6348mg | 265% |
| Potassium 1349mg | 39% |
| Total Carbs 23.4g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 11.46g | 8% |
| Protein 30.73g | 49% |
