Guest Post: Christie and Viet’s Tom Kha Gai

A guest post from our friends Viet and Christie. We can’t wait to try this one ourselves — Tom Kha Gai is a big time favorite when The Taste Place goes out for Thai.

Christie was missing the great food from her trip to Thailand in Spring of 2011 and decided that tonight was the night that she was “bringing Bangkok back”. This is a fairly healthy dish (skinless chicken and just two teaspoons of peanut oil, tons of bok choi and incredible fat free spices) and the only major source of fat here is the 10 ounces of coconut cream. Simply reduce the amount of coconut cream and water accordingly in order to lower the fat content.

Christie and Viet's Tom Kha Gai

In a large saucepan on medium heat, combine peanut oil, cumin, coriander, garlic, ginger, crushed red pepper and lemon grass and cook for five minutes Next, add chicken and the onion and sauté to the saucepan until the chicken is brown and the onions are translucent.

Christie and Viet's Tom Kha Gai

Next add the bok choy and stir until the leaves are wilted.

Christie and Viet's Tom Kha Gai

Now add the coconut milk, water, cilantro and fish sauce.

Christie and Viet's Tom Kha Gai

Simmer for 20-30 minutes stirring occasionally until all ingredients are thoroughly combined.

Christie and Viet's Tom Kha Gai

Pour the soup into a bowl and top with Thai jasmine rice and garnish with 2-3 cilantro leaves and ENJOY!

Christie and Viet's Tom Kha Gai
 
Weight Watchers Info: 9 PointsPlus per serving (rice extra)
Author:
Recipe type: Main Course
Cuisine: Thai
Serves: 4
Ingredients
  • 1 lb of skinless boneless chicken breast, cut into strips
  • 1 Sweet or yellow onion chopped or sliced into small strips
  • 2 teaspoons of peanut oil
  • 1.5 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 2 tablespoons of grated ginger
  • ¼ cup of shredded lemon grass
  • 2 cloves thinly sliced garlic
  • ¼ cup of fish sauce
  • 4 cups water
  • 10 oz coconut milk
  • ¼ cup chopped fresh cilantro
  • 2 cups shredded bok choy
  • 2 teaspoons of crushed red pepper
Instructions
  1. In a large saucepan on medium heat, combine peanut oil, cumin, coriander, garlic, ginger, crushed red pepper and lemon grass and cook for five minutes
  2. Next, add chicken and the onion and sauté to the saucepan until the chicken is brown and the onions are translucent.
  3. Next add the bok choy and stir until the leaves are wilted.
  4. Now add the coconut milk, water, cilantro and fish sauce and simmer for 20-30 minutes stirring occasionally until all ingredients are thoroughly combined.
  5. Pour the soup into a bowl and top with thai jasmine rice and garnish with 2-3 cilantro leaves and ENJOY!
Notes
If you are sensitive to spice, you can halve or even eliminate the crushed red pepper flakes

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