
By Ellen Stewart
Quinoa Asparagus Tom Kha Gai (Thai Coconut Milk Soup)
Instructions
Prep:20minCook:30min
Tom Kha Gai means "soup coconut chicken" in Thai. This boasts traditional Thai flavors, but with lots of vegetables rather than mushrooms. If you like mushrooms, add them in! I've found asparagus, cabbage, and green beans are really good in this soup. If you don't use the bouillon I recommend, or sub a vegetable broth, you will probably need to add a bit more sea salt to make up for the flavor. Feel free to use fish sauce to flavor as well, although I prefer not to. If possible, make this soup the day before serving. We enjoy it on the first day, but all the flavors really develop after it sits a while.
Updated at: Fri, 13 Dec 2024 17:37:37 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories446.1 kcal (22%)
Total Fat25.9 g (37%)
Carbs32.2 g (12%)
Sugars4.6 g (5%)
Protein23.4 g (47%)
Sodium952.3 mg (48%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2 teaspoonssesame oil

½ cupginger root
or galangal, peeled and very finely sliced

½ cupThai shallots
or other, roughly sliced or diced

3 stalkslemongrass
cut in 1 inch sections

5 cupswater
I use Rapunzel

1 ½ tablespoonsvegetable bouillon

5 cupsvegetable bouillon
or substitute

2chicken breast
very thinly sliced

1carrot
large, thinly sliced

1 cupbaby corn
sliced into smaller pieces

2 cupsasparagus
cut into 1 inch pieces

2 cupscoconut milk canned
full fat, roughly 1 15 ounce can

4kaffir lime leaves
torn

1red Thai chilis
thinly sliced

2 teaspoonssriracha
mildly spicy - or less, for less spicy soup

sea salt
to taste

Lime wedges
to garnish

cilantro
to garnish

1 cupquinoa
cooked to package directions
Instructions
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