Tom Kha Kai 
 |
| Chicken |
500 g. |
| Coconut Milk |
1,000 g. |
| Rice straw mushroom |
200 g. |
| Fresh galangal |
50 g. |
| Bashed galangal |
25 g. |
| Bashed lemon grass |
100 g. |
| Kaffir lime leaves |
3 g. |
| Coriander root |
37 g. |
| Soup powder |
11 g. |
| Salt |
10 g. |
| Hot chilli |
10 g. |
| Lime juice |
50 g. |
| Fish sauce |
50 g. |
| Coriander leaves |
5 g. |
* 30 grams = 1oz. , 1kilogram = 2.24 lbs. |
- Cut up the chicken
- Mix galangal, lemon grass, kaffir lime leaves and coriander root, all bashed, add coconut milk and heat until fragrant, add chicken and low heat until done then season with salt, soup powder, fish sauce, hot chilli, mushroom, remove from heat, add lime juice and sprinkle with coriander leaves
|
 |
Energy
(kCal.)
|
Protein
(g.)
|
Fat
(g.)
|
Carbohydrate
(g.)
|
Fiber
(g.)
|
Calcium
(mg.)
|
Iron
(mg.)
|
Low fat compared to other coconut dishes. Provide phosphorus and rather low calories. | |
Cooking Method
