Recipes › Lunch

• Lunch
• 30 min
• Dairy-Free
• Gluten-Free

Tom kha gai

Thai coconut chicken soup with lemongrass, lime and mushrooms.

Calories

448

Protein

29 g

Carbs

31 g

Fat

24 g

Per serving. Makes 4 servings.

Ingredients

• 400 ml Coconut milk, canned
• 600 ml Chicken stock
• 2 Lemongrass
• 20 g Fresh ginger
• 400 g Chicken breast
• 150 g Mushrooms
• 2 tbsp Fish sauce
• 3 tbsp Lime juice
• 1 Red chilli
• 10 g Fresh coriander
• 300 g White rice, cooked

Contains: Celery, Fish. Always check the labels of what you buy.

Method

1. Bruise the lemongrass stalks with a rolling pin and cut into 5 cm lengths. Thinly slice the ginger.
2. Put the coconut milk and stock in a pan with the lemongrass and ginger and simmer gently for 10 minutes.
3. Slice the chicken thinly and the mushrooms. Add them and simmer for 8 minutes until the chicken is cooked through.
4. Take off the heat and season with the fish sauce and lime juice. Taste: it should be creamy, sour and salty.
5. Slice the chilli and chop the coriander. Ladle into bowls, top with both and serve with the warm rice. (Don't eat the lemongrass.)

More lunch recipes

• Grilled cheese and tomato soup450 kcal · 16 g protein · 25 min
• Panzanella453 kcal · 11 g protein · 15 min
• Seitan doner wraps453 kcal · 38 g protein · 18 min
• Hummus veggie tacos457 kcal · 16 g protein · 10 min
• Asian slaw with edamame and peanuts439 kcal · 21 g protein · 18 min
• Hummus and roasted vegetable wrap438 kcal · 14 g protein · 35 min

Find more like this

• Gluten-free recipes
• Dairy-free recipes
• Nut-free recipes
• Lower-calorie lunches and dinners
• Quick recipes
• Batch cooking recipes
• Thai recipes