Thai · Dinner
Coconut Chicken Soup (Gluten-Free)
Chicken thigh simmered in coconut milk with lemongrass, fresh ginger, and mushroom, balanced with fish sauce, tamari, and lime juice for a gluten-free tom kha gai. Finished with fresh chili, cilantro, and scallion, served hot as a bowl soup.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
30.9gFat
11.8gCarbs
4.4gSugar
1.9gFiber
1780mgSodium
207mgChol
19.9gSat Fat
870mgPotassium
55mgCalcium
3.4mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Slice the chicken thigh, bruise and cut the lemongrass into 2-inch pieces, slice the mushroom and chili, and slice the scallion.
2
Simmer
Bring the coconut milk and chicken stock to a gentle simmer over medium heat for 3 minutes until small bubbles form around the edge.
3
Simmer
Add the lemongrass, ginger, chicken, and mushroom, and simmer over medium heat for 8 minutes until the chicken is opaque throughout.
4
Finish
Stir in the fish sauce, tamari, and lime juice, then simmer over low heat for 2 minutes until flavors combine.
5
Plate
Ladle the soup into a bowl and scatter the chili, cilantro, and scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 2 cup480ml coconut milk
- 1 cup240ml chicken stock
- 22 stalk lemongrass
- 22 in (8g) fresh ginger
- 7 oz200g mushroom
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp tamari
- 2 tbsp2 tbsp lime juice
- 22 fresh red chili
- 4 tbsp4 tbsp cilantro
- 22 scallion
