Tom Kha Gai Soup

September 25, 2019
Created by Harmons Chef
35 minutes
Serves 5
  • 1 lb boneless, skinless, frozen chicken breast, slightly thawed
  • 1 Tbsp vegetable oil
  • 2 (14 oz) cans lite coconut milk
  • 2 cups low-sodium chicken broth
  • 4 oz white mushrooms, sliced
  • 1 (1") piece ginger, peeled and halved
  • 2 Tbsp fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 tsp cayenne pepper
  • 1 Tbsp lemongrass paste
  • green onion, thinly sliced
  • fresh cilantro, chopped

Thinly slice chicken breast across grain (doing this before it’s completely defrosted is helpful).

In a medium pot over medium heat, add oil and chicken and cook until chicken is almost cooked through, 4-5 minutes.

Add coconut milk, chicken stock, mushrooms, ginger, fish sauce, lime juice, cayenne powder and lemon grass.

Simmer until chicken is done and mushrooms are tender, 5-10 minutes.

Garnish with green onions and cilantro.

Nutrition Information:

Serving size: 1/5th of recipe; 270 Calories; 16g Total Fat (10g Saturated); 670mg Sodium; 7g Carbohydrates; 3g Sugar; 26g Protein