Try this Gai Tom Kha - Chicken and Galanga Soup recipe, or contribute your own.
Suggest a better description* Either use canned coconut milk or use 2-1/4 pounds of grated coconut (fresh) with 7 cups of hot water to make the required amount of coconut milk. Debone the chicken, and cut up the meat into bite size pieces. Cut up the bones into chunks. Simmer the chicken bone in coconut milk over low to medium heat for approximately 1/2 hour. Remove the bones and add the cut up chicken meat and sliced galanga. Place the lid back on the pot and continue to simmer over low heat for another 20 minutes. Remove from heat and season to tastes with fish sauce, lime juice, and sugar. Serve with chopped cilantro and crushed hot peppers sprinkled on top.
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Serving Size: 1 Serving (2859g) | ||
Recipe Makes: 1 | ||
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Calories: 5630 | ||
Calories from Fat: 4718 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 524.2g | 699 % | |
Saturated Fat 381.6g | 1908 % | |
Monounsaturated Fat 73.8g | ||
Polyunsanturated Fat 33.9g | ||
Cholesterol 690mg | 212 % | |
Sodium 6438.3mg | 222 % | |
Potassium 5977.1mg | 157 % | |
Total Carbohydrate 71.2g | 21 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 71.1g | ||
Protein 211.5g | 302 % | |
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: 5630
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