This classic Thai chicken soup, also called Tom Kha Gai, is easy to prepare at home. Coconut milk and fresh lime juice give the soup it's signature creamy, tangy flavor.
15 min
PREP TIME
15 min
COOK TIME
211
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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Reviews
INGREDIENTS 8 SERVINGS
- 2 cups (500 milliliters) Chicken Stock
- 1 can (400 milliliters) Coconut Milk
- 2 cans (398 ml each) straw mushrooms, drained
- 2 shallots, finely chopped
- 2 pieces (4-inch/10 cm) lemongrass, bruised
- 1 teaspoon (5 milliliters) Organic Ground Ginger
- 1/4 teaspoon (1 milliliter) Organic Crushed Red Pepper
- 1 1/2 pounds (750 grams) boneless skinless chicken breasts, thinly sliced
- 1/4 cup (60 milliliters) fresh lime juice
- 2 tablespoons (30 milliliters) Fish Sauce
- 1/4 cup (60 milliliters) chopped fresh cilantro
Preparation
- 1 Bring stock, coconut milk, mushrooms, shallots, lemongrass, ginger and red pepper to boil in large saucepan. Reduce heat to medium-low; simmer 5 minutes.
- 2 Stir in chicken; simmer 5 minutes longer or until cooked through. Stir in lime juice and fish sauce. Remove lemongrass pieces.
- 3 Ladle into soup bowls. Serve with cilantro.
NUTRITION INFORMATION
(per Serving)
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![Spicy Chicken Stir Fry with Rice Noodles and Basil]( "Spicy Chicken Stir Fry with Rice Noodles and Basil")
Spicy Chicken Stir-Fry with Rice Noodles and Basil
