
Thai chicken coconut soup.
Boyfriend and I made some for our dinner last night. The kids? They got mac & cheese. We usually do this on Friday nights. We LOVE to cook together, after the kids are in bed, and eat in peace. Just the two of us.
It is especially fun when we make something we have never made before, and maybe have a few laughs over our mistakes and the gross food we are cooking (see below). And we have become more adventurous in our dinners, too.
Our
Sunset magazine came earlier this week and we found a recipe for Tom Kha Gai. I have had it before and was able to talk Boyfriend into trying it (not too difficult these days).
Although we grossed out as a couple of the ingredients (I almost lost it when we opened the fish sauce), it was most delicious (and not terrible as far as calories go). I thought it would be more time consuming and/or difficult, but it was actually really easy and fast. We will definately make this again!
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
Calories: 357 (63% from fat)
Protein: 29g
Fat: 25g (sat 19)
Carbohydrate: 7.2g
Fiber: 0.5g
Sodium: 484mg
Cholesterol: 79mg