Quick Tom Kah Gai Soup (Coconut Soup with Shrimp and Chicken)

Soups, Stews & Chili, Mains | 30 Minutes or Less | Poultry, Seafood

SERVES 2 - START TO FINISH: Under 30 Minutes
Recipe Scoop Quick Tom Kah Gai Soup (Coconut Soup with Shrimp and Chicken)

Quick Tom Kah Gai Soup (Coconut Soup with Shrimp and Chicken)

2 cups low-sodium chicken broth
2 dried Kaffir lime leaves
1 teaspoon ground fresh ginger
1 dried lemongrass stalk
8 medium shrimp, peeled and deveined
8 ounces boneless skinless chicken breast
2 ounces of mixed gourmet mushrooms (such as shiitake, oyster and baby portabellas)
1 teaspoon fish sauce
½ teaspoon sugar
1 cup light or regular coconut milk

1. In a saucepan bring chicken broth, lime leaves, ginger and lemongrass to a boil. Boil for 5 minutes.
2. Meanwhile, cut the chicken into small bite-size pieces. Rinse and prepare shrimp.
3. Reduce the heat to a low boil and with a slotted spoon, remove the solids and discard.
4. Add chicken and mushrooms and cook 3-4 minutes or until chicken is just cooked through. Add shrimp and cook 3 more minutes or until no longer pink. Add fish sauce and sugar.
5. When shrimp is done, remove from heat and add coconut milk. Stir until all combined. Garnish with lime wedge, cilantro and sweet chili sauce (optional). Serve immediately.

Quick Tom Kah Gai Soup (Coconut Soup with Shrimp and Chicken)

180 calories-regular coconut milk/ 60 calories-light coconut milk


Approximate Values Per Serving (light): 393 calories , 15 g fat (7 g saturated), 194 mg cholesterol, 46 g protein, 16 g carbohydrates, trace  dietary fiber, 563 mg sodium
 

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Quick Tom Kah Gai Soup (Coconut Soup with Shrimp and Chicken)

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