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Authentic Tom Kha Gai: Thai Coconut Chicken Soup Recipe

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Ingredients

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	3 cups chicken stock (preferably low sodium)
	1 can coconut milk
	1 stalk lemongrass, lightly crushed
	4 fresh lime leaves (use 2 tbl lime juice as substitute)
	1 tablespoon shrimp paste
	3 small thai red chili peppers, thinly sliced (remove seeds for less spice)
	1 inch ginger, sliced
	3 tablespoons fish sauce (or more to taste)
	1 tablespoon soy sauce
	1/2 tablespoon palm vinegar (or white vinegar)
	1/2 drop bergamot oil (this really does make the soup)
	2 boneless chicken breasts, thinly sliced
	8 ounces mushrooms, thinly sliced
	1 bunch cilantro, roughly chopped
	2 small bok choy or 2 small other greens

Nutritional information

478.3

Calories

258 g

Calories From Fat

28.7 g

Total Fat

19.2 g

Saturated Fat

51.8 mg

Cholesterol

1930.9 mg

Sodium

29.5 g

Carbs

7.7 g

Dietary Fiber

17.3 g

Sugars

32.4 g

Protein

781g

Serving Size

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Authentic Tom Kha Gai: Thai Coconut Chicken Soup Recipe

Name: Authentic Tom Kha Gai: Thai Coconut Chicken Soup Recipe
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: : 3; : 1; : 1; : 4; : 1; : 3; : 1; : 3; : 1; : 1/2; : 1/2; : 2; : 8; : 1; : 2

Features:

Cuisine:

American

This soup was a bit of a disaster for me. I don't think it was through any fault of the recipe though. I looked everywhere and finally found some shrimp paste (not too hard living in SF), the less repulsive looking of my options, had tons of food coloring in it so it turned the soup bright pink. Superficially speaking it was a disaster, but it tasted pretty good. It did taste a little too shrimp-y for me, it seemed to overwhelm some of the milder flavors. I think I'll make this again, but next time I'll leave out the shrimp paste and instead use a little shrimp or seafood stock - maybe a 1/2 cup in place of part of the chicken stock.

80 min
Serves 4
Easy

Ingredients

Directions

Thai Coconut Chicken Soup (Tom Kha Gai), This is a version of the famous Thai soup created by a close friend of mine in London I haven’t found any place that serves a better soup than this!, This soup was a bit of a disaster for me I don’t think it was through any fault of the recipe though I looked everywhere and finally found some shrimp paste (not too hard living in SF), the less repulsive looking of my options, had tons of food coloring in it so it turned the soup bright pink Superficially speaking it was a disaster, but it tasted pretty good It did taste a little too shrimp-y for me, it seemed to overwhelm some of the milder flavors I think I’ll make this again, but next time I’ll leave out the shrimp paste and instead use a little shrimp or seafood stock – maybe a 1/2 cup in place of part of the chicken stock , very good! used coconut cream and made a ton of it to eat with jasmine rice for a week

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Steps

1 Done	Gently Simmer All but Last 5 Ingredients For 30 Minutes.
2 Done	Add Chicken and Mushrooms and Simmer For Another 5 Minutes.
3 Done	Add Noodles, Bok Choi, Cilantro.
4 Done	Let Stand 5 Minutes.