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    You are in: Home / Thai / Thai Chicken and Coconut Soup (Tom Kha Kai) Recipe
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    Thai Chicken and Coconut Soup (Tom Kha Kai)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Terese's Note:

    This makes a great first course for any Thai curry or main course. The aroma is wonderful.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour the chicken stock into a wok over a high heat.
    2. 2
      Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
    3. 3
      Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
    4. 4
      Add coconut milk and simmer gently for 3 minutes.
    5. 5
      Add the chicken and stir for 30 seconds until chicken is just cooked.
    6. 6
      Stir through the lime juice, sugar and fish sauce.
    7. 7
      Serve immediately sprinkled with coriander leaves.

    Ratings & Reviews:

    • on August 24, 2009

      55

      This soup was spectacular. It's my favorite when I eat out, so I decided to give it a try. My boyfriend and I are crazy for it. I dropped the hot green chili peppers from three to two because I tend to err on the side of caution, and next time I'll use all three. Didn't have quite as much kick as I wanted. I also added oyster mushrooms, which were tasty in it. This is the first time I've used Galangal and I must say it does have quite a different taste than regular ginger, I'm glad I was able to find it at my local import store. Great soup, I'll be making this again and again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2008

      55

      Outstanding! Made as directed as a first course using home made chicken stock - except - subbed freshly made firm tofu cut in strips for the chicken & added a drained 14 oz. can of straw mushrooms. Used 3 bird peppers, loosely seeded. Used chopped fresh coriander & Thai basil for garnish. Reminds of PNW, ahhh. Will be making this for company this summer. Thank you Therese for a lovely recipe that is true & remarkably easy to execute.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 18, 2005

      55

      I have made this recipe twice and it tastes exactly like the restaurants' version! I cannot find kaffir lime leaves anywhere but it still tastes amazing. I add canned straw mushrooms and some baby corn as well. Make sure you serve immediately otherwise the flavors tend to dissapear if the soup is kept warming for a while. Thanks Terese for this great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Chicken and Coconut Soup (Tom Kha Kai)

    Serving Size: 1 (349 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 315.5
     
    Calories from Fat 197
    62%
    Total Fat 21.9 g
    33%
    Saturated Fat 14.8 g
    74%
    Cholesterol 42.4 mg
    14%
    Sodium 760.1 mg
    31%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 6.2 g
    25%
    Protein 18.5 g
    37%

    The following items or measurements are not included:

    kaffir lime leaves

    lemongrass

    ginger

    coriander

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