Kyle’s Kitchen

Tom Kha Thai Coconut Chicken Soup

Name: Tom Kha Thai Coconut Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 4 cups low-sodium chicken broth; 2 stalks lemongrass, cut in half and smashed; 1 1-inch piece of ginger, peeled and sliced; 2 teaspoons ginger, peeled and grated; 3 13.5-ounce cans full-fat coconut milk; 1 jar Thai red curry paste; 3 tablespoons coconut oil, butter or extra-virgin olive oil; 1-1/2 pounds boneless, skinless chicken breasts, chopped; 1 red onion, peeled and chopped; 2 cloves garlic, peeled and minced; 2 cups broccolini, chopped; 1 13.5-ounce can bamboo shoots, drained; 8 mushrooms, sliced; 5 green onions, chopped; 1 lime juiced

6 servings

portionen

10 minutes

aktive zeit

40 minutes

gesamtzeit

Kochen beginnen

Zutaten

4 cups low-sodium chicken broth

2 stalks lemongrass, cut in half and smashed

1 1-inch piece of ginger, peeled and sliced

2 teaspoons ginger, peeled and grated

3 13.5-ounce cans full-fat coconut milk

1 jar Thai red curry paste

3 tablespoons coconut oil, butter or extra-virgin olive oil

1-1/2 pounds boneless, skinless chicken breasts, chopped

1 red onion, peeled and chopped

2 cloves garlic, peeled and minced

2 cups broccolini, chopped

1 13.5-ounce can bamboo shoots, drained

8 mushrooms, sliced

5 green onions, chopped

1 lime juiced

Anweisungen

Bring the broth to a boil in a large pot. Add the lemongrass and peeled and sliced ginger. Decrease heat to a simmer while you prep the rest of the soup ingredients.

In a Dutch oven, heat the oil and cook the chopped chicken breasts or thighs for about 5 minutes then transfer to a bowl. Add more oil to the pot if needed and add the onions and saute for about 5 minutes then add the 1 tablespoon grated or finely minced ginger and garlic to the pot and saute for another 2-3 minutes. Transfer the chicken back to the pot and stir.

Remove the lemongrass and ginger from the chicken broth and discard. Add the broth to the Dutch oven with the chicken and adjust the temperature to medium-low.

Pour the coconut milk into the large pot that you simmered the lemongrass in and bring it to a simmer. Whisk in the red curry paste until it is well blended. Pour the coconut milk with curry paste into the Dutch oven. Add the broccoli, mushrooms and bamboo shoots to the Dutch oven and simmer for about 5-10 minutes or until the broccolini is just fork tender.

Add the lime juice and scallions just before serving the soup.

Nährwertangaben

Portionsgröße

Kalorien

456

Gesamtfett

19 g

Gesättigtes Fett

10 g

Ungesättigtes Fett

7 g

Transfett

0 g

Cholesterin

134 mg

Natrium

256 mg

Gesamtkohlenhydrate

18 g

Ballaststoffe

3 g

Zucker insgesamt

4 g

Eiweiß

54 g