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Receta Tom Kha Kai Chicken Soup With Coconut Milk

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Ingredientes

Cost per recipe $5.26 view details
  • 16 ounce chicken stock
  • 2 x kaffir lime leaves, rolled to crack them, to release flavor
  • 1 x 2 inch piece lemon grass, bruised to release flavor
  • 1 x 1 in cube galangal, sliced thinly
  • 4 Tbsp. fish sauce, (or possibly to taste)
  • 2 Tbsp. lime juice, (or possibly to taste)
  • 4 ounce chicken breast cut into smallish bite, sized pcs
  • 5 fl ounce coconut lowfat milk
  •     several small red chilies, crushed, (to taste)
  • 1 Tbsp. cilantro to garnish

Direcciones

  1. Note the number of red chilies is a personal choice. It can be as few as half a chile per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmed by the chilies. Personally I would suggest about 8-12 chilies for this recipe.
  2. method- Heat the stock, add in the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, add in the chicken and coconut lowfat milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 min (till the chicken is cooked through).
  3. serve- Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (jasmine) rice, or possibly together with a Thai meal. This quantity serves 4 with other food, but is probably only sufficient for two if eaten separately.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 804g
Calories 365  
Calories from Fat 155 42%
Total Fat 17.85g 22%
Saturated Fat 10.3g 41%
Trans Fat 0.11g  
Cholesterol 58mg 19%
Sodium 6348mg 265%
Potassium 1349mg 39%
Total Carbs 23.4g 6%
Dietary Fiber 6.3g 21%
Sugars 11.46g 8%
Protein 30.73g 49%
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