Healthy Chicken Coconut Milk Soup (Tom Ka Gai)
Serves Up To:
25 fluid ounces chicken broth
1/4 cup finely chopped fresh ginger
1 stalk of lemongrass, cut into tiny slivers then finely chopped
1 pound boneless, skinless chicken breast, cut into small chunks
2 cups sliced cremini mushrooms
1 fresh jalapeño pepper, seeded and minced
3 scallions, chopped
3 cloves garlic, chopped
1 3/4 cup Almond Breeze® Shelf Stable Unsweetened Original Almondmilk Coconutmilk
2 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup chopped cilantro
Pour chicken broth into a pot; add ginger and lemongrass and bring to a boil. Reduce heat and simmer until ginger and lemongrass are soft and fragrant, about 15 minutes.
Stir chicken into broth; cook until the chicken turns white, about 5 minutes.
Mix mushrooms, jalapeño pepper, scallions, and garlic into chicken mixture; simmer until mushrooms are softened, about 5 minutes more.
Add almondmilk and coconutmilk blend to chicken mixture and warm until heated through but not boiling and chicken is fully cooked, 5 to 6 minutes.
Reduce heat to low and stir fish sauce and lime juice into coconut soup. Ladle soup into bowls and top each with cilantro.
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