Thai Coconut Chicken Soup (Tom Kha Gai)
Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins
This delicious creamy and flavourful Thai-style soup is quick and easy to make.
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 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.
Serving Size 4 Servings