This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand's famous Tom Ka Gai.
Heat oil over a medium-high heat in a heavy bottomed soup pot.
Add turkey, garlic and salt. Cook, breaking meat up with a spoon until turkey is no longer pink.
Add onions and peppers. Cook until tender-crisp. Mix in Coconut Ginger Soup Base (both inner envelopes) and cumin. Cook until fragrant.
Add tomatoes with juice and Garlic Chili Pepper Sauce to heat preference. Mix well.
Bring to a boil and turn down to a simmer. Cook for 25 minutes, stirring occasionally. Add kidney beans and cilantro. Stir gently and cook until beans are hot. Serve.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 329 | ||
Calories from Fat: 187 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 1111mg | 38 % | |
Potassium 713.6mg | 19 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 10.4g | ||
Protein 23.2g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
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