Tom Kah Kai (chicken Coconut Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood | Thai | Archived, China, Soups/stews | 1 | Servings |
INGREDIENTS
| 8 | oz | Chicken, * see note |
| 5 | Thin slices galanga, siamese | |
| 2 | Fresh lemon grass, 1" pieces | |
| 5 | Green chilies, crushed | |
| 7 | Kaffir lime leaves, shredded | |
| 12 | Cilantro sprigs, shredded | |
| 2 | Green onions, finely chop | |
| 2 | c | Coconut milk |
| 2 | c | Chicken broth |
| 1/4 | c | Fish sauce |
| 1/4 | c | Lime juice |
INSTRUCTIONS
Recipe by: Jo Merrill This is a delicious Thai chicken coconut soup. * Use boneless chicken that been sliced into strips. In pot, bring chicken broth to a boil and add chicken, lemon grass, kaffir lime leaves, and sliced galanga. Bring to a boil. Add coconut milk and boil for a few minutes until chicken is tender. Add fish sauce and lime juice. Stir, and transfer to a soup tureen. Sprinkle with chopped green onions and cilantro leaves; serve. This recipe from the Thai House in San Diego--Jo Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1020
Calories From Fat: 846
Total Fat: 100.5g
Cholesterol: 0mg
Sodium: 2225.4mg
Potassium: 1697.5mg
Carbohydrates: 20.7g
Fiber: <1g
Sugar: 3.1g
Protein: 23.8g