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Categories: Best recipes, Soups

Coconut chicken soup (Tom kha gai)

There are all kinds of soups in Thailand, made with all kinds of seafood, poultry and meat. The one thing they all have in common is that intriguing flavor that is simultaneously sour, salty and spicy. Thais call this flavor ... Read more

Active work and total preparation time: 15 minutes | Serves 4 to 6
  • 4 cups Thai chicken stock
  • 2 (3-ounce) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 (15-ounce) can straw mushrooms, drained
  • 1 to 3 roasted Thai chiles
  • 5 tablespoons fish sauce
  • 3 1/2 tablespoons lime juice
  • 1 (14-ounce) can coconut milk (not light)
  • 1 1/2 cups chopped cabbage
  • Kaffir (Thai) lime leaves, for garnish
  • Cilantro leaves, for garnish

Step 1Bring Thai chicken stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and chiles and cook until chicken is cooked through, about 4 minutes. Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute. Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.

Each of 6 serving:
216 calories; 1,270 mg sodium; 12 mg cholesterol; 16 grams fat; 10 grams carbohydrates; 11 grams protein; 2.18 grams fiber.
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