Ingrédients pour Tom Kha Kai Point 2
- Broth
- Red Pepper
- Mushroom
- Green Onion
- Kaffir Lime Leaf
- 1 teaspoon ground galangal (or 1 tablespoon fresh, minced galangal)
- Dried Lemon Grass
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- Chicken Breast
- Light Coconut Milk
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Comment préparer Tom Kha Kai Point 2
- Bring 1 quart of Swanson Thai ginger-infused broth to a boil in a medium saucepan.
- Add 1 pound boneless, skinless chicken breasts. Reduce heat and simmer for 10-12 minutes, or until chicken is cooked through.
- While the chicken cooks, prepare the vegetables: finely chop 1/2 cup red onion, 1 red bell pepper (or 2-3 Thai chilies for extra heat), and 8 oz cremini mushrooms.
- Add the chopped vegetables to the soup. Simmer for 5 minutes, or until the mushrooms are tender.
- Stir in 1 (13.5 oz) can full-fat coconut milk, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 teaspoon ground galangal (or 1 tablespoon fresh, minced), 1 teaspoon ground kaffir lime (or 2-3 fresh kaffir lime leaves), and 1 teaspoon dried lemongrass (or 1 stalk fresh lemongrass, bruised and chopped).
- Simmer for another 5 minutes to allow the flavors to meld.
- Remove the chicken from the soup and shred. Return the shredded chicken to the soup.
- Stir in 2 tablespoons fresh lime juice.
- Garnish with 1/4 cup chopped fresh cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
10g
Fat
7g
Carbs
1g
