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    You are in: Home / Recipes / Curried Coconut Chicken Soup Recipe
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    Curried Coconut Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kiki Freebird's Note:

    This is my version of the Thai soup Tom Kha Gai. I didn't use the kaffir lime leaves, galangal root or lemongrass that you'll typically find in the regular recipe b/c those ingredients can be hard to find. I wanted a version I could easily make with what I had on-hand & came up with this! So don't expect this soup to be exactly like real Thai coconut chicken soup... the flavor is slightly different, but I think still delicious in it's own right! Let me know what you think :-)

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    Units: US | Metric


    1. 1
      Spray pan with cooking spray and add chicken.
    2. 2
      Once chicken begins to cook & turn white, add curry paste and stir to thinly coat chicken.
    3. 3
      Cook chicken 4-5 minutes or until almost cooked through.
    4. 4
      As chicken cooks, in separate sauce pan, begin to heat chicken broth. Bring to simmer.
    5. 5
      Add lime juice, ginger, fish sauce.
    6. 6
      Stir and simmer 2 minutes.
    7. 7
      Add water chestnuts, mushrooms and coconut milk.
    8. 8
      Simmer another 2 minutes. Taste, and adjust seasonings if needed. May need more lime juice, depending on your taste. Some people also add 1/2-1 TBS sugar or splenda. It's up to you.
    9. 9
      Add cooked chicken and green onions, stir and simmer for 1 minute.
    10. 10

    Ratings & Reviews:


    Nutritional Facts for Curried Coconut Chicken Soup

    Serving Size: 1 (265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 97.4
    Calories from Fat 14
    Total Fat 1.6 g
    Saturated Fat 0.4 g
    Cholesterol 34.2 mg
    Sodium 786.6 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.4 g
    Sugars 0.9 g
    Protein 16.8 g

    The following items or measurements are not included:

    light coconut milk

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