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RECIPE
14 INGREDIENTS5 STEPS30min

Thai Coconut Soup

4.8
9 Ratings
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,
Chef Savvy
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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Chef Savvy
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
$2.20
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
2
Medium  Carrots , sliced
2 cloves
Garlic , minced
1 tsp
Fresh Ginger , minced
1 Tbsp
Red Curry Paste
2 cans
(14.5 oz)
Low-Sodium Chicken Broth
3/4 cup
Coconut Milk
1 1/2 cups
Shiitake Mushrooms
2 Tbsp
Scallions
1/2 Tbsp
2 Tbsp
Freshly Squeezed  Lime Juice
2 Tbsp
Fresh Cilantro , chopped
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Nutrition Per Serving

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CALORIES
291
FAT
19.1 g
PROTEIN
19.3 g
CARBS
13.4 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 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) , Lime Juice (2 Tbsp) , 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.
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Nutrition Per Serving
Calories
291
% Daily Value*
Fat
19.1 g
24%
Saturated Fat
9.9 g
50%
Trans Fat
0.0 g
--
Cholesterol
104.0 mg
35%
Carbohydrates
13.4 g
5%
Fiber
2.9 g
10%
Sugars
4.0 g
--
Protein
19.3 g
39%
Sodium
700.1 mg
30%
Vitamin D
0.1 µg
0%
Calcium
77.0 mg
6%
Iron
3.5 mg
19%
Potassium
565.3 mg
12%
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