Rating: 5 stars
1 Ratings
  • 5 star values: 1
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"This is my healthy version of Thai tom kha gai soup--so easy to make at home."Lisa Huddleston, 40, Chicago

Recipe by MyRecipes January 2014


Credit: Julie Bidwell; Styling: Stephanie Hanes

Recipe Summary

30 mins
37 mins
1 hr 7 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • Warm 1 Tbsp. oil in a skillet over medium heat. Sauté mushrooms until golden, 15 to 17 minutes. Transfer to a bowl. Add 1 Tbsp. oil to skillet. Sauté carrots until tender, about 5 minutes. Transfer to bowl.

  • Add remaining 1 Tbsp. oil to skillet. Sauté shallots, stirring, until softened, 2 to 3 minutes. Stir in garlic; sauté 30 seconds. Add chicken; sauté until cooked through, about 3 minutes.

  • Stir in broth, fish sauce, soy sauce, coconut milk and curry; add lemongrass, if desired. Turn heat to medium-high; bring to a boil. Reduce to medium and simmer 5 minutes, stirring once or twice. Remove from heat, discard lemongrass and stir in herbs. Serve.

Nutrition Facts

455 calories; fat 34g; saturated fat 6g; protein 26g; carbohydrates 13g; fiber 2g; cholesterol 90mg; sodium 622mg.