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Thai Coconut Chicken Soup
This Tom Kha Gai Soup, also known as Thai Coconut Chicken Soup, is full of amazing flavor. It is rich and creamy and has a bit of a tang to it.
Course
Soup
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
servings
Calories
170
kcal
Author
Leigh Anne Wilkes
Ingredients
1
Tbsp
vegetable oil
1
Tbsp
ginger
fresh minced
5
Tbsp
Thai green curry paste
6
cups
chicken broth
3
Tbsp
soy sauce or fish sauce for gluten free version
1
Tbsp
light brown sugar
2
14 oz.
coconut milk
2
chicken breasts
skinless, boneless, cooked and thinly sliced into 1 inch strips
3
carrots
peeled and sliced
1/2
lb.
white mushrooms
trimmed and sliced thin
3
Tbsp
fresh lime juice
salt to taste
1/3
cup
cilantro leaves
chopped
2
cups
short grain white rice
or medium grain
Instructions
Heat oil in pan. Stir in ginger and curry paste and cook for 1 minute.
Add in 1/2 C of chicken broth and stir until the curry paste has dissolved
Add in remaining broth, soy sauce and sugar.
Add in carrots and simmer until fork tender.
Add in coconut milk, chicken and mushrooms. Simmer for 5 minutes
Add in lime juice, season with salt and add in cilantro before serving.
Sticky Rice
Rinse rice in a strainer.
Place in pan or rice cooker in 3 C of water.
Allow to sit for 30 minutes before cooking.
In a pan, bring to a boil and then reduce heat to simmer. Cook until rice is done (will be sticky)
Notes
Traditionally the soup is served with a side of sticky rice which you can add to the soup.
Nutrition
Calories:
170
kcal
|
Carbohydrates:
10
g
|
Protein:
20
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
1475
mg
|
Potassium:
725
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
7155
IU
|
Vitamin C:
24
mg
|
Calcium:
52
mg
|
Iron:
2
mg