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RECIPE
14 INGREDIENTS 5 STEPS 30min

Thai Coconut Soup

4.8
10 Ratings
Community Pick
Tom kha kai is a hot and spicy soup native to Laos and Thailand, typically prepared with coconut milk, chicken, and a delicious variety of vegetables, herbs, and spices. In the Thai language, it literally translates to something like “chicken-ginger soup:” “kha” refers to a ginger-like root traditionally used as a flavoring,
Thai Coconut Soup Recipe | SideChef
Tom kha kai is a hot and spicy soup native to Laos and Thailand, typically prepared with coconut milk, chicken, and a delicious variety of vegetables, herbs, and spices. In the Thai language, it literally translates to something like “chicken-ginger soup:” “kha” refers to a ginger-like root traditionally used as a flavoring,
I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.
http://www.chefsavvy.com
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I have been cooking at various restaurants in Delaware since finishing my culinary arts degree in 2009. My blog has simple, easy to follow recipes.
http://www.chefsavvy.com
30min
Total Time
$2.14
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
Medium Carrots , sliced
2 cloves
Garlic , minced
1 tsp
1 Tbsp
Red Curry Paste
2 cans
(14.5 oz)
Low-Sodium Chicken Broth
3/4 cup
GOYA® Coconut Milk
1 1/2 cups
Shiitake Mushrooms
2 Tbsp
Scallions
1/2 Tbsp
1
Lime , juiced
2 Tbsp juice per 4 servings
2 Tbsp
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
284
FAT
18.9 g
PROTEIN
19.2 g
CARBS
12.4 g

Cooking Instructions

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Step 1
Add Olive Oil (1 Tbsp) to a large pot. Saute the Large Shrimp (16) over medium heat until they are fully cooked, about 3 to 4 minutes. Take shrimp out of pot and set aside.
Step 2
Add Olive Oil (1 Tbsp) to the same large pot. Add in the Carrots (2) and cook for 3 minutes. Add in the Garlic (2 cloves) and Fresh Ginger (1 tsp) and cook for an additional minute.
Step 3
Stir in the Red Curry Paste (1 Tbsp) , Low-Sodium Chicken Broth (2 cans) , and Fish Sauce (1 tsp) . Bring to a boil and simmer for 10 minutes.
Step 4
Stir in GOYA® Coconut Milk (3/4 cup) and Shiitake Mushrooms (1 1/2 cups) . Cook for 4 minutes until mushrooms are tender. Add in the shrimp, Scallions (2 Tbsp) , juice from Lime (1) and Fresh Cilantro (2 Tbsp) . Stir to combine and serve immediately.
Step 5
Garnish each plate with additional cilantro, and serve with Sriracha (1/2 Tbsp) sauce on the side.

Rate & Review

4.8
10 Ratings
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Nutrition Per Serving
Calories
284
% Daily Value*
Fat
18.9 g
24%
Saturated Fat
9.8 g
49%
Trans Fat
0.0 g
--
Cholesterol
104.0 mg
35%
Carbohydrates
12.4 g
5%
Fiber
2.9 g
10%
Sugars
3.7 g
--
Protein
19.2 g
38%
Sodium
660.6 mg
29%
Vitamin D
0.1 µg
0%
Calcium
74.7 mg
6%
Iron
3.5 mg
19%
Potassium
541.9 mg
12%
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