Tom Ka Gai Coconut Chicken Soup

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

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

Ingredients

2 teaspoons canola oil
3 tablespoons minced fresh Thai ginger (galangal) or regular ginger
3 tablespoons chopped shallots
2 stalks fresh lemongrass (bottom 4 inches only), peeled, halved lengthwise, and thinly sliced crosswise
2 1/2 cups fat-free, low-sodium chicken broth
1 (14-ounce) can light coconut milk
1/4 cup Thai fish sauce (see note)
1/4 cup lime juice
12 ounces boneless, skinless chicken breast, diced
1 cup thinly sliced mushrooms, preferably shiitakes
1/2 cup carrot matchsticks
2 tablespoons thinly sliced scallions
1 tablespoon chopped cilantro

Instructions

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.
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.
Add the chicken, mushrooms, and carrots to the broth and cook for 3 minutes, or until the chicken is just cooked through.
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.

Tom Ka Gai Coconut Chicken Soup

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

Ingredients

Instructions

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