Try this delicious alternative to traditional chicken noodle soup.

Thai Chicken Coconut Soup

Often called tom kha gai, this coconut milk-based soup is a rich and flavorful alternative to traditional chicken soup.

Yield: Serves 4

Total: 20 Minutes

Ingredients
1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

Preparation
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information
Amount per serving
Calories: 357
Calories from fat: 63%
Protein: 29g
Fat: 25g
Saturated fat: 19g
Carbohydrate: 7.2g
Fiber: 0.5g
Sodium: 484mg
Cholesterol: 79mg