Tom-kha-gai (spicy coconut chicken soup) Recipe

Name: Tom-kha-gai (spicy coconut chicken soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp canola oil; 1/3 cup diced red pepper; 1/2 cup sliced mushrooms; 1 stick lemongrass (about 3inch halved lengthwise); 4 tsp minced fresh galangel (can substitue ginger); 4 clove minced fresh garlic; 1 can coconut milk; 4 tbsp fish sauce; 3 cup chicken stock; 1 tbsp sugar; 2 cup cooked shredded chicken; 1 chili paste to taste (can substitute crushed red pepper); 1 chopped green onion, cilantro for garnish

Servings: persons

2 tbsp canola oil
1/3 cup diced red pepper
1/2 cup sliced mushrooms
1 stick lemongrass (about 3inch halved lengthwise)
4 tsp minced fresh galangel (can substitue ginger)
4 clove minced fresh garlic
1 can coconut milk
4 tbsp fish sauce
3 cup chicken stock
1 tbsp sugar
2 cup cooked shredded chicken
1 chili paste to taste (can substitute crushed red pepper)
1 chopped green onion, cilantro for garnish

1
heat oil on medium high in small dutch oven
2
sautee next 5 ingredients for 5 mins
3
whisk in next 4 ingredients
4
bring to a soft boil
5
reduce heat to medium low
6
add chicken and desired amount of chili paste or crushed red pepper
7
cook for 10 mins
8
remove lemongrass
9
garnish with diced green onions or cilantro

668

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 13 ingredients. The key ingredients include: 2 tbsp canola oil, 1/3 cup diced red pepper, 1/2 cup sliced mushrooms, 1 stick lemongrass (about 3inch halved lengthwise), and more.

Yes, Tom-kha-gai (spicy coconut chicken 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.

Tom-kha-gai (spicy coconut chicken soup)

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