Tom Kha Gai recipe

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Ingredients

3 cups chicken broth
1 (14 ounce) can coconut milk
¼ cup sweet red chile sauce
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1 (1 1/2 inch) piece fresh ginger, sliced
10 kaffir lime leaves, torn and bruised
1 ½ pounds skinless, boneless chicken breast halves - cut into strips
1 (15 ounce) can straw mushrooms
1 cup coarsely chopped onion
1 zucchini, sliced
1 lemongrass stalk, chopped
1 bunch fresh basil, chopped

Nutrition Info

330.1 calories
carbohydrate: 20.8 g
cholesterol: 61 mg
fat: 17 g
fiber: 4 g
protein: 26.7 g
saturatedFat: 13.1 g
servingSize: -
sodium: 1317.8 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Warm chicken broth and coconut milk together in a stockpot over medium heat, add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.

  2. Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Recipe Yield

6 servings

Recipe Note

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

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