Print Recipe Close Window

Tom Ka Gai Coconut Chicken Soup

This Thai chicken soup from Biggest Loser chef Cheryl Forberg is made with light coconut milk.

Tom Ka Gai Coconut Chicken Soup Photo
Per 1-cup serving: 170 calories, 5 g total fat (3 g saturated), 20 mg cholesterol, 980 mg sodium, 17 g total carbohydrates (3 g sugars), 2 g fiber, 11 g protein
Yield: 6 servings



  1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the ginger, shallots, and lemongrass and cook for about 1 minute, or until fragrant.
  2. Carefully add the broth and coconut milk. Bring to a boil. Reduce the heat to a simmer, add the fish sauce and lime juice, and return to a simmer.
  3. Add the chicken, mushrooms, and carrots to the broth and cook for 3 minutes, or until the chicken is just cooked through.
  4. Remove from the heat. Garnish with the scallions and cilantro and serve hot.

Note: Fish sauce, also called nuoc mam, is available in Asian markets, specialty foods stores, and some supermarkets.

Source: Flavor First by Cheryl Foberg. Copyright © 2011 by Cheryl Forberg. By permission of Rodale, Inc. Available wherever books are sold.