Christie and Viet's Tom Kha Gai
Recipe type: Main Course
Cuisine: Thai
Serves: 4
Weight Watchers Info: 9 PointsPlus per serving (rice extra)
  • 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
  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!
If you are sensitive to spice, you can halve or even eliminate the crushed red pepper flakes
Recipe by The Taste Place at