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

khẩu phần

10 minutes

thời gian hoạt động

40 minutes

tổng thời gian

Bắt đầu Nấu ăn

Nguyên liệu

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

Hướng dẫn

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.

Dinh dưỡng

Kích thước Khẩu phần

Calo

456

Tổng Chất béo

19 g

Chất béo bão hòa

10 g

Chất béo không bão hòa

7 g

Chất béo chuyển hóa

0 g

Cholesterol

134 mg

Natri

256 mg

Tổng Carbohydrate

18 g

Chất xơ

3 g

Tổng Đường

4 g

Chất đạm

54 g