Tom Kha Thai Coconut Chicken Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

營養

• 每份大小: 1
• 卡路里: 456
• 總脂肪: 19 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 7 g
• 反式脂肪: 0 g
• 膽固醇: 134 mg
• 鈉: 256 mg
• 總碳水化合物: 18 g
• 膳食纖維: 3 g
• 總糖: 4 g
• 蛋白質: 54 g