Thai Coconut Chicken Soup (Tom Kha Gai)

1. 1

   Gently heat the chicken broth and coconut milk together in a stockpot over medium heat; stir in the chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Bring the mixture to a low simmer until the flavors meld, about 15 minutes.

2. 2

   Take the stockpot off the heat and strain out the ginger and lime leaves. Return the broth mixture to the stockpot and bring it back to a simmer. Cook the chicken in the simmering broth until it is no longer pink in the center, about 5 minutes. Add the mushrooms, onion, zucchini, lemongrass, and basil, and simmer until the onion softens, about 3 minutes.

• Calories 292.99 kcal Moderate
• Protein 29.32 g Good Source
• Carbs 28.0 g Moderate
• Total Fat 5.89 g Moderate
• Saturated Fat 2.42 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 101.2 mg High
• Sodium 1562.3 mg High
• Fiber 2.86 g Moderate
• Sugar 15.4 g High
• Added Sugar 6.82 g Moderate
• Calcium 160.55 mg Moderate
• Iron 2.15 mg Moderate
• Potassium 507.82 mg Moderate
• Vitamin A 33.83 mcg_rae Low Source
• Vitamin C 5.94 mg Low Source
• Vitamin D 1.32 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Onions 🧅