Name: Thai Coconut Chicken Soup (Tom Kha Gai)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 teaspoons canola oil; 1 cup Mushrooms, sliced; 1/2 cup Red Bell Pepper, chopped; 4 teaspoons Ginger, minced; 4 cloves Garlic, minced; 1 stalk Lemongrass, halved lengthwise; 2 teaspoons Sambal Oelek (ground fresh chile paste); 3 cups Chicken Stock; 1 can Coconut Milk; 4 teaspoons Fish Sauce; 1 tablespoon Xylitol Sweetener; 2 Chicken Breasts, cooked & shredded; 1/2 cup Green Onion; 3 tablespoons Cilantro, chopped; 2 tablespoons Lemon Juice

CategorySoupDifficultyBeginner

This delicious creamy and flavourful Thai-style soup is quick and easy to make.

Yields1 Serving

Prep Time20 minsCook Time10 minsTotal Time30 mins

2 teaspoons canola oil

1 cup Mushrooms, sliced

1/2 cup Red Bell Pepper, chopped

4 teaspoons Ginger, minced

4 cloves Garlic, minced

1 stalk Lemongrass, halved lengthwise

2 teaspoons Sambal Oelek (ground fresh chile paste)

3 cups Chicken Stock

1 can Coconut Milk

4 teaspoons Fish Sauce

1 tablespoon Xylitol Sweetener

2 Chicken Breasts, cooked & shredded

1/2 cup Green Onion

3 tablespoons Cilantro, chopped

2 tablespoons Lemon Juice

Heat a pot over medium heat and add oil to pan; swirl to coat.

Add Mushrooms, Bell Pepper, Ginger, Garlic, and Lemongrass; cook 3 Minutes, stirring occasionally.

Add chile paste; cook 1 Minutes.

Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 Minutes.

Add chicken to pan; cook 1 Minutes or until thoroughly heated. Discard lemongrass.

Top with onions, cilantro, and lemon juice.

Ingredients