Tom Kha Gai- Thai Chicken Soup in Coconut Milk Broth

Gluten Free
Dairy Free
Health score
22%
Tom Kha Gai- Thai Chicken Soup in Coconut Milk Broth
20 min.
4
293kcal

Suggestions


Welcome to the vibrant world of Thai cuisine with our delightful Tom Kha Gai, a fragrant chicken soup that perfectly balances the rich creaminess of coconut milk with the zesty brightness of lime. This gluten-free and dairy-free dish is not only a feast for the senses but also a quick and easy meal that can be ready in just 20 minutes, making it an ideal choice for lunch or dinner.

Imagine the aromatic blend of fresh herbs and spices wafting through your kitchen as you simmer the chicken stock, infusing it with the essence of lemongrass, garlic, and Thai curry paste. Each spoonful of this soup is a warm embrace, featuring tender chunks of boneless chicken thighs that soak up the delicious flavors of the broth. The addition of fresh cilantro and Thai basil adds a burst of color and freshness, elevating this dish to a whole new level.

With only 293 calories per serving, Tom Kha Gai is a guilt-free indulgence that satisfies your cravings while nourishing your body. Whether you're looking for a comforting meal on a chilly evening or a light yet satisfying dish to impress your guests, this Thai chicken soup is sure to become a favorite in your culinary repertoire. So grab your Dutch oven and let’s dive into the deliciousness of Tom Kha Gai!

Ingredients

  • tablespoon asian fish sauce 
  • quart chicken stock see 
  • 0.3 cup cilantro leaves 
  • clove garlic crushed
  •  juice of lime 
  • pinch salt and pepper 
  • teaspoon sugar 
  • 0.3 cup thai basil 
  • teaspoon thai curry paste 
  • cup chciken thighs boneless skinless cut into 1-inch chuncks

Equipment

  • bowl
  • ladle
  • dutch oven

Directions

  1. In a large stock pot or Dutch oven set over medium-high heat bring the chicken stock to the boil. Lower the heat to a simmer and add the lemongrass, kaffir lime leaves, ginger, chilies, and garlic. Simmer for 10 minutes to let the spices infuse the broth.Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, long bean pieces, and chicken pieces. Simmer for 8 minutes to cook the chicken through; season with salt and pepper. Stir in the thai curry paste and add basil and cilantro leaves if using. Ladle the soup into a large soup bowl or individual serving bowls.

Nutrition Facts

Calories293kcal
Protein40.45%
Fat40.61%
Carbs18.94%

Properties

Glycemic Index
50.52
Glycemic Load
0.85
Inflammation Score
-5
Nutrition Score
19.402173845664%

Flavonoids

Eriodictyol
0.82mg
Hesperetin
3.36mg
Naringenin
0.14mg
Myricetin
0.02mg
Quercetin
0.75mg

Nutrients percent of daily need

Calories:293.09kcal
14.65%
Fat:13.04g
20.06%
Saturated Fat:4g
24.99%
Carbohydrates:13.68g
4.56%
Net Carbohydrates:13.4g
4.87%
Sugar:5.98g
6.64%
Cholesterol:80.44mg
26.81%
Sodium:1926.26mg
83.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.22g
58.45%
Vitamin B12:4.8µg
79.94%
Selenium:54.02µg
77.17%
Zinc:5.27mg
35.15%
Vitamin B3:6.98mg
34.89%
Vitamin B2:0.57mg
33.76%
Phosphorus:275.97mg
27.6%
Vitamin B6:0.47mg
23.55%
Potassium:631.93mg
18.06%
Vitamin C:12.9mg
15.64%
Magnesium:57.79mg
14.45%
Vitamin B1:0.22mg
14.42%
Iron:2.53mg
14.08%
Copper:0.28mg
13.78%
Vitamin B5:1.03mg
10.26%
Vitamin K:10.05µg
9.57%
Vitamin A:371.08IU
7.42%
Folate:25.33µg
6.33%
Manganese:0.08mg
4.24%
Calcium:35.42mg
3.54%
Vitamin E:0.19mg
1.28%
Fiber:0.28g
1.12%