We can not say you will taste the exact flavors of an authentic Tom Kha soup from Thailand, but this is definitely still tasty!
Servings:
about 4 servings
Ready In:
25 min
Calories Per Serving:
237
Good For:
Sides, lunch, dinner
Ingredients
- 1 can of regular coconut milk
- 6 cups reduced-sodium chicken broth
- 6 quarter-size slices fresh ginger
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1.5 pound boneless skinned chicken breast, cut into 1-in. chunks
- 1 cup sliced mushrooms
- 1/4 cup fresh lime juice and lime zest
- 1 tablespoon fish sauce (nuoc mam or nam pla)
- 1 teaspoon sugar
- 1 teaspoon Thai chili paste
- ¼ cup fresh basil leaves
- ¼ cup fresh cilantro
Nutrition For Coconut Milk Soup
Protein: 43 grams
Carbs: 1.6 grams NET carbs 1.5 grams
Fat: 4.5 grams
Step by Step Instructions for the Coconut Milk Chicken Soup (Tom Kha)
STEP 1
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste.
STEP 2
Lastly, reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.Make sure it is mixed well, and enjoy hot!