Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (4)

Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

NUTRITION · PER SERVING30M COOK
CAL 35%·PRO 58%
CARBS 25G14% OF CAL
7G FIBER7G OTHER11G TOTAL SUGAR
FAT 58G74% OF CAL
45G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy coconut soup with spicy Thai chilies, lemongrass, lime, mushrooms, and tender chicken thighs. A warming, aromatic Thai comfort dish.

mainthaisoupchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon coconut oil (or vegetable oil)
  • 2 shallots (sliced)
  • 3 cloves garlic (minced)
  • 3-4 Thai bird's eye chilies (smashed (or to taste))
  • 2 stalks lemongrass (trimmed, outer layers removed, and cut into 2-inch pieces)
  • 3- inch piece fresh galangal (thinly sliced)
  • 5 makrut lime leaves (torn)
  • 2 cups chicken broth (use 3-4 cups for thinner soup consistency)
  • 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
  • 6 ounces oyster, shiitake, or straw mushrooms (sliced)
  • 2 13.5-ounce cans full-fat coconut milk
  • 2 tablespoons fish sauce (or to taste)
  • 2 teaspoons palm sugar or light brown sugar
  • Salt to taste
  • Juice of 2 limes (about 2 tablespoons)
  • For garnish. Fresh chopped cilantro, chopped green onion, optional sliced chilies for extra heat
PREP
10M
SODIUM
1076MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.