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Substitutions and additions:
Fresh Ginger root instead of galangal which you can't find in stores around here
Thia Red Curry Paste for Thai chili paste (Pik Pou) more if you like it spicer
Lime Juice
Add 4-6 Fresh Basil leaves
Servings: 4
Ingredients
- 1 c. Boneless chicken breasts, cut into bite size pieces.
- 1/3 c. Galangal finely sliced
- 3 c. Chicken broth
- 2 Tbsp. White or possibly brown sugar
- 1 Tbsp. Fish sauce
- 2Â 1/2 Tbsp. Lemon or possibly lime juice
- 1/2 c. Cilantro leaves (for topping
- 1/2 Tbsp. Thai chili paste (Pik Pou)
- 1/2 c. Button mushrooms finely slic
- 1 x 16 ounce can of coconut lowfat milk
Directions
- *Tom Kah-Kai In a large pot add in the chicken broth, coconut lowfat milk and galangal. Bring to boil (350F.) stirring for 1 minutes making sure which the coconut lowfat milk and the chicken broth are mixed well. Next add in the chicken breasts and stir for 1 more minute. Now add the remaining ingredients and stir for 1 more minute. Remove the soup from the heat and pour into individual soup bowls and topping with the cilantro leaves. If you want your soup spicier, top with sliced serrano chilies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 344 | 55% |
| Total Fat 40.71g | 51% |
| Saturated Fat 33.35g | 133% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 697mg | 29% |
| Potassium 664mg | 19% |
| Total Carbs 54.67g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.83g | 5% |
| Protein 15.86g | 25% |
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