Thai Chicken Coconut Soup (Tom Kha Gai)

Time: 20 minutes.

Yield: Serves 4

Ingredients

• 1  can (14 oz.) coconut milk
• 1  can (14 oz.) reduced-sodium chicken broth
• 6  quarter-size slices fresh ginger
• 1  stalk fresh lemongrass, cut in 1-in. pieces
• 1  pound  boned, skinned chicken breast or thighs, cut into 1-in. chunks
• 1  cup  sliced mushrooms
• 1  tablespoon  fresh lime juice
• 1  tablespoon  Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1  teaspoon  sugar
• 1  teaspoon  Thai chili paste
• 1/4  cup  fresh basil leaves
• 1/4  cup  fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Calories:

357 (63% from fat)

Protein:

29g

Fat:

25g (sat 19)

Carbohydrate:

7.2g

Fiber:

0.5g

Sodium:

484mg

Cholesterol:

79mg