Lunch Recipe

Tom Kha Gai

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

INGRIDIENT

3 cups chicken broth

1 (14 ounce) can coconut milk

¼ cup sweet red chile sauce

3 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons brown sugar

1 (1 1/2 inch) piece fresh ginger, sliced

10 kaffir lime leaves, torn and bruised

1 ½ pounds skinless, boneless chicken breast halves - cut into strips

1 (15 ounce) can straw mushrooms

1 cup coarsely chopped onion

1 zucchini, sliced

1 lemongrass stalk, chopped

1 bunch fresh basil, chopped

DIRECTION

Step: 1

Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.

Step: 2

Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

NUTRITION FACT

Per Serving: 330 calories; protein 26.7g; carbohydrates 20.8g; fat 17g; cholesterol 61mg; sodium 1317.8mg.

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