Over the past couple of years, I’ve fallen in love with Thai food—there’s an excellent restaurant in my neighborhood where I’ve quite enjoyed experimenting and trying different dishes/flavors. The first dish I fell for, though, was Tom Kha Gai—spicy coconut soup with chicken. One of the reasons I love it is the combination of sweet, salty, sour, and spicy flavors. And that’s what usually makes it (a) high carb and (b) hard to make at home with multiple steps and a long cooking time. But not anymore!
- 1 can (14 oz) coconut milk
- 1 can (14 oz) chicken broth
- 1.5 teaspoons ginger paste
- 1.5 teaspoons lemongrass paste
- 1 teaspoon chili paste
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1–2 teaspoons Splenda or other sugar substitute (to taste)
- 2 large boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 1 jalapeno, sliced into thin rounds
- Large (2–3 quart) pot
- Measuring spoons (1/2 teaspoon, teaspoon, tablespoon)
- Sharp knife, cutting board
- Measuring cup (1 cup)
In a large pot over medium (slightly under medium) heat, combine coconut milk, broth, ginger, lemongrass, chili paste, lime juice, and fish sauce. Stir well. While the liquid heats/steeps (it’s fine to simmer, but do not boil), cut chicken into bite-sized pieces and add to liquid. Slice mushrooms and add to soup. (For me, the tops of four large white mushrooms was a very generous cup sliced.) Return to a simmer; reduce heat, cover, and let cook 12 minutes. Seed jalapeno and slice into thin rounds. Add to soup and let simmer an additional 2–3 minutes.
Makes 4 servings with 6.5 net grams of carbs.
This was so, so, so yummy—about on par with the version at my favorite restaurant. There are several ways you can alter this recipe to your taste by reducing the amount of Splenda or lime juice, adding more ginger or chili paste, making it with shrimp instead of chicken, or even adding other vegetables, such as sweet peppers, green beans, watercress, or bean sprouts. Just don’t forget to adjust the carb count.