Light Tom Kha Gai Soup

Name: Light Tom Kha Gai Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian, Thai
Ingredients: 1 Tablespoon Refined Coconut Oil; 1 small White onion or 1/2 large white onion; 2 Garlic cloves or more to taste; 2 Thai chiles or more to taste; 3 1/4 inch Ginger; 1 Lemongrass stalk; 2 TSP Red Thai curry paste; 4 cups Low sodium chicken broth; 4 cups Lite coconut milk; chicken breast 2 medium; 8 or 16 oz White mushroom or more; 1. Tablespoon Coconut sugar or more to taste; 1 tablespoons Fish sauce or more to taste; 3 Kaffir lime leaves; 1 Lime; Fresh Cilantro garnish; Green onions garnish; 2 Roma tomatoes (optional); 1 red bell pepper optional

16 steps

Prep:15minCook:40min

My lighter take on a favorite. It’s rich, creamy, tangy, bright, light, and filling.

Updated at: Thu, 17 Aug 2023 10:38:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories300.2 kcal (15%)

Total Fat19.8 g (28%)

Carbs10.7 g (4%)

Sugars3.8 g (4%)

Protein21.4 g (43%)

Sodium402.3 mg (20%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespooncoconut oil

refined

1White onion

small, or 1/2 large white onion

2 TSPRed Thai curry paste

4 cupslow sodium chicken broth

4 cupsLite coconut milk

2chicken breast

medium

8 ozWhite mushroom

or more

1 TablespoonCoconut sugar

or more to taste

1 tablespoonsFish sauce

Instructions

Prep

Step 1

Thinly slice white onion

Step 2

Mince garlic

Step 3

Cut Thai chilies in 1/3 slices

Step 4

Slice ginger into quarter size pieces

Step 5

Pound lemongrass stalk with the side of a knife and cut into 2-inch long nieces

Step 6

Cut chicken breasts into small bite-sized pieces

Step 7

Slice white mushrooms (or purchase pre-sliced)

Step 8

Thinly slice kaffir lime leaves

Step 9

Cut lime into 8 wedges

Step 10

Thinly slice green onions

Step 11

Roughly chop cilantro

Step 12

(Optional) cut roma tomatoes into 6 wedges

Cooking Instructions

Step 13

In a medium to large pot, heat coconut oil on medium heat. Add aromatics - onion, garlic, Thai chile, ginger, lemongrass, - and red curry paste. Cook, stirring frequently, for 5 minutes (until onions have semi softened). Add chicken broth and bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes.

Step 14

(Optional, I don’t but some prefer): Strain out the aromatics.

Step 15

Add the coconut milk, chicken breast, mushrooms, and (optional) tomatoes/red bell pepper. Simmer until chicken pieces are just cooked through (approx 8-10 minutes). Add fish sauce, coconut sugar, squeeze in juice of 2 lime wedges, and add more of each to taste.

Step 16

Cook 2 additional minutes. Ladle into serving bowls and garnish with green onions and cilantro. Serve with a lime wedge for a fresh squeeze of lime.