Thai Coconut Soup (Tom Kha Gai)

A rich coconut broth seasoned with fresh cilantro and ginger surrounds chicken, straw mushrooms, and sliced bamboo in this tasty version of Thai tom kha soup.

Step: 1

Dice one green onion and set aside for garnish. Place remaining whole green onions in a soup pot. Chop 1/2 of the cilantro for garnish; add remaining cilantro stems to the soup pot.

Step: 2

Add water, chicken breast and thigh meat, and ginger to the pot with green onions and cilantro; bring to a boil. Reduce heat and simmer for 15 minutes. Remove chicken and set aside. Remove and discard green onions, cilantro, and ginger.

Step: 3

Add tom yum paste along with straw mushrooms and bamboo shoots, liquid and all. Return to a boil.

Step: 4

Add chicken back to the pot along with coconut cream and fish sauce. Simmer until chicken is cooked through, about 5 minutes.

Per Serving: 357 calories; protein 20g; carbohydrates 10.4g; fat 28.5g; cholesterol 42.3mg; sodium 349.4mg.

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