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Tom Kha Gai Soup Recipe

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This recipe for Tom Kha Gai Soup, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons oil
1 1/2 tablespoon Thai red curry paste can also be found in Asian markets
3 cups strong chicken stock
3 cups unsweetened coconut milk
1 large lemongrass stalk trimmed and cut into 2-inch pieces
6 thin slices fresh galangal or ginger
2 Thai chilies seeded cut in thin slices (use less if you prefer it less spicy)
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 lb chicken breast cut into thin strips
1/4 cup fresh basil leaves preferably Thai basil if you have it, thinly sliced
Cilantro or basil leaves for garnishing

Directions:
Directions:
Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and the 1/4 cup basil and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Calories: 417kcal | Carbohydrates: 12g | Protein: 22g | Fat: 33g | Saturated Fat: 26g | Cholesterol: 48mg | Sodium: 615mg | Potassium: 857mg | Fiber: 3g | Sugar: 6g | Vitamin A: 16.2% | Vitamin C: 35.5% | Calcium: 3.9% | Iron: 16.8%

 

 

 

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