Thai Coconut Chicken Soup {Tom Kha Gai}
Ingredients
For soup...
- 1 lb. boneless skinless chicken breast
- 3 cups fat free chicken broth preferably reduced sodium
- 1 14- ounce can lite coconut milk
- 8 ounces sliced fresh mushrooms
- 1 lemon grass stalk cut into 4 pieces about 3-inch each, remove woody outer layer.
- 1 Serrano pepper finely diced
- 1- inch fresh ginger grated (about 1 Tbl.)
- 2 garlic cloves minced
- 10-12 fresh cilantro sprigs leaves & stems, finely chopped
- 2 tsp. fish sauce or more to taste
- 1 tsp. sugar
- juice of 1 1/2 limes about 2-3 Tbl.
To serve...
- 2 scallion thinly sliced
- fresh basil and cilantro for garnish
- lime wedges for garnish
- edible flowers for garnish optional
Instructions
For soup...
- Cut chicken breast into 4 pieces. Simmer in 1 cup chicken stock until cooked through, about 10-15 minutes. Remove chicken from pan and reserve.
- Meanwhile, while chicken is cooking, slice and dice remaining ingredients.
- Add remaining ingredients; bring to a boil, then reduce to a simmer. Cook until mushrooms are tender, about 10 minutes.
- Use two forks and shred chicken; return to the broth and heat through.
To serve...
- Remove lemon grass; discard. Serve hot in bowls; garnish with fresh cilantro, basil, scallion, lime wedges, and edible flowers (optional).
Notes
Each 1 1/2 cup serving = 5 WW Pts+