By Lauren Bowlsby
Tom Kha Gai
8 steps
Prep:1hCook:1h
Spicy chicken coconut soup flavoured with lemongrass and herbs
Updated at: Thu, 17 Aug 2023 08:49:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
6
Low
Nutrition per serving
Calories289.8 kcal (14%)
Total Fat23.1 g (33%)
Carbs11.1 g (4%)
Sugars5.8 g (6%)
Protein12.7 g (25%)
Sodium482.2 mg (24%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 Tbspcanola oil
4shallots
diced small
4cloves garlic
minced
3red chilies
cut into thin loops
3.25 inchesginger
sliced
2 stalkslemongrass
cut lengthwise and pounded with a knife
1red bell pepper
diced
2 tspred Thai curry paste
3 cupschicken broth
3 leaveskaffir lime leaves
3 cupscoconut milk
or coconut cream
2chicken breasts
cut to bite size
1tomato
large, cut into wedges
1 Tbspfish sauce
½ Tbspsugar
2 tbspsfresh lime juice
0.5 bunchGlass noodles
optional
2green onions
diced for garnish
2 tbspsFresh cilantro
for garnish
Instructions
Step 1
Add oil, shallots, garlic, chilies, ginger, lemongrass, and bell pepper to pan. Cook until shallot is transparent.
Step 2
Add curry paste and cook 1 min.
Step 3
Add chicken broth and kaffir leaves. Bring to boil and simmer 30 mins uncovered.
Step 4
Remove lemongrass, ginger, and kaffir leaves.
Step 5
Add coconut milk, chicken, and tomato. Simmer until chicken is cooked through.
Step 6
Meanwhile cook glass noodles.
Step 7
Add fish sauce, sugar, and lime juice.
Step 8
Serve with noodles topped with green onion, and cilantro. If you have any remaining chilies or shallot use as garnish for extra flavour.
Notes
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