Try this Chicken Coconut Soup (Tom Kha Gai) recipe, or contribute your own.Suggest a better description
1. Trim and discard root and top 3 inches of each lemongrass stalk, along with any brittle leaves. Pound each lightly with unopened can. Cut each crosswise into 2-inch lengths. Set aside.
2. Combine lime juice, fish sauce, scallions, and half lime leaves. Put bowl by stove along with dish containing the galangal, lemongrass, chilies and remaining lime leaves. Put chicken and mushrooms in another dish and cilantro in another.
3. Combine coconut milk and broth, bring to gentle boil over medium high heat. Stir in galangal, lemongrass, chilies and remaining lime leaves. Cook 1-2 min. Add chicken and mushrooms, return to gentle boil, reduce heat and simmer 10 min. Sprinkle chopped cilantro on top.
(can use just some of the chilies and pass the rest).
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 4 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1478.9mg||51 %|
|Potassium 792.5mg||21 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 7.5g|
|Protein 5.3g||8 %|
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Calories per serving: 57
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