Coconut Chicken Soup - {Tom Kha Gai}

By á-174942

Ingredients

• THAI CHICKEN STOCK:
• 4 cups Thai Chicken Stock see below
• 2 boneless skinless chicken breasts (abt 3 oz ea), cut into 1" cubes
• 1 can straw mushrooms - (15-oz) drained
• 1 Thai chile - (to 3) roasted
• 5 tablespoons fish sauce
• 3 1/2 tablespoons lime juice
• 1 can coconut milk, not light - (14 oz)
• 1 1/2 cups chopped cabbage
• Kaffir (Thai) lime leaves for garnish
• Cilantro leaves for garnish
• 1 chicken carcass
• 8 cups water - (to 10 cups)
• 3/4 cup thinly sliced galangal - (to 1 cup)
• 6 stalks lemon grass, lower thick portion only pounded
• 10 kaffir (Thai) lime leaves

Details

Servings 4

Preparation

Step 1

For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)

Bring 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.

This recipe yields 4 to 6 servings.

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.