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Tom Kha Gai

4 Servings Recipe By

Ingredients

  • 4 cups Chicken Broth/Stock
  • 2 cups Water
  • 2 tablespoons zest Lime
  • 1 tablespoon chop Lemongrass
  • 4 tablespoons peel and dice Ginger, Fresh
  • 2 1/2 cups slice Chicken, Boneless Breasts
  • 14 fluid ounces Coconut Milk, Canned
  • 6 ounces Mushrooms, Crimini
  • 1 tablespoon Fish Sauce, Gluten Free
  • 1 tablespoon juice Lime
  • 1 teaspoon Sea Salt
  • 1/2 cups chop Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 389 Calories
  • 25g Total Fat
  • 19g Sat Fat
  • 0g Trans Fat
  • 87mg Cholesterol
  • 1650mg Sodium
  • 14g Total Carb
  • 0g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Gutsy By Nature for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a stockpot, over high heat, combine the chicken broth, water, lime zest, lemongrass and ginger.
  2. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
  3. Strain out the solids and return broth to the stockpot.
  4. Return the broth to a simmer, add the chicken and simmer until cooked through.
  5. Add the coconut milk and mushrooms, cooking until the mushrooms are tender.
  6. Add the fish sauce, lime juice, salt and cilantro. Stir well.
  7. Allow to cool.
  8. Divide the soup among the indicated number of freezer bags.
  9. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on the stove over medium heat until warmed through.

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