Thai Tom Kha Soup Recipe

Name: Thai Tom Kha Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (13 1/2 ounce) cans low-sodium low-fat chicken broth; 1 (13 1/2 ounce) can coconut milk (regular, not lite); 2 stalks lemongrass, sliced in large pieces; 2 tablespoons fish sauce; 1 tablespoon shrimp paste (use anchovy paste as a substitute); 1 tablespoon low sodium soy sauce; 1 tablespoon white vinegar; 3 limes, zest of; 3 limes, juice of; 3 serrano chili peppers, chopped; 2 tablespoons ginger, julienned in fine,short 1/4 inch strips; 4 cloves garlic, thinly sliced; 2 tablespoons brown sugar; 2 boneless skinless chicken breasts, cubed in very small pieces; 8 ounces white mushrooms, sliced; 1 bunch bok choy, chopped; 2 tomatoes, diced; 6 ounces bean thread noodles, presoaked in hot water; 1 cup fresh cilantro, chopped (leave the stems in!); 1 -2 tablespoon lime juice, to taste (probably)

Servings: persons

3 (13 1/2 ounce) cans low-sodium low-fat chicken broth
1 (13 1/2 ounce) can coconut milk (regular, not lite)
2 stalks lemongrass, sliced in large pieces
2 tablespoons fish sauce
1 tablespoon shrimp paste (use anchovy paste as a substitute)
1 tablespoon low sodium soy sauce
1 tablespoon white vinegar
3 limes, zest of
3 limes, juice of
3 serrano chili peppers, chopped
2 tablespoons ginger, julienned in fine,short 1/4 inch strips
4 cloves garlic, thinly sliced
2 tablespoons brown sugar
2 boneless skinless chicken breasts, cubed in very small pieces
8 ounces white mushrooms, sliced
1 bunch bok choy, chopped
2 tomatoes, diced
6 ounces bean thread noodles, presoaked in hot water
1 cup fresh cilantro, chopped (leave the stems in!)
1 -2 tablespoon lime juice, to taste (probably)

1
In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
2
Add the other ingredients for the broth, down through the brown sugar, as you prepare them.
3
Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
4
When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.
5
Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.
6
About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).
7
Serve immediately.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 (13 1/2 ounce) cans low-sodium low-fat chicken broth, 1 (13 1/2 ounce) can coconut milk (regular, not lite), 2 stalks lemongrass, sliced in large pieces, 2 tablespoons fish sauce, and more.

Yes, Thai Tom Kha Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Tom Kha Soup

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