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Old 12-01-2006, 01:42 PM posted to alt.food.diabetic
Pete Romfh
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Default REC: Thai Chicken Soup

-= Exported from BigOven =-

Spicy Thai Chicken Soup (Tom Kha Kai)

Spicy, salty, and tangy blend together in the classic Thai tradition.

Recipe By: Pete Romfh
Serving Size: 4
Cuisine: Thai
Main Ingredient: Chicken
Categories: Diabetic, Low Carb, Soup, Side Dish

-= Ingredients =-
16 ounces Chicken stock ; - Low sodium
2 medium kaffir lime leaves ; rolled to release the flavour
1 ounce lemon grass (citronella) ; bruised to release flavor
1 tablespoon galangal ; "kha" sliced thinly (Ginger will subsitute)
2 tablespoons fish sauce ; or to taste
2 tablespoons lime juice ; or to taste
4 ounces chicken breast ; cut into bite size
5 oz coconut milk
8 small Thai Chillies ; slightly crushed
1 tablespoon cilantro leaves ; - for garnish

-= Instructions =-
Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,and
lime juice. Stir thoroughly and, bring to a boil. Add the chicken and
coconut milk, bring back to the boil, lower the heat to keep it simmering
and cook for about 2 minutes (until the chicken is cooked through).

Note that the number of red chillies is a personal choice. It can be as few
as half a chilli per diner to as many as 8-10 per diner but the dish should
retain a balance of flavours and not be overwhelmed by the chillies.
Personally I would suggest about 8-12 chillies for this recipe.

Not really intended to be eaten as a separate course, you could serve it
with just a serving of steamed white (Jasmine) rice, or together with a Thai
meal. This quantity serves 4 with other food, but is probably only enough
for two if eaten separately.

Adapted from recipe by:
Colonel Ian F. Khuntilanont - Philpott, Vongchavalitkul University,
Korat 30000, Thailand

Because of the high salt content of the fish sauce (Nam Pla) I recommend
using low sodium chicken stock.

Each (6 oz) serving contains an estimated:
Cals: 155, FatCals: 82, TotFat: 9g
SatFat: 7g, PolyFat: 1g, MonoFat: 1g
Chol: 22mg, Na: 980, K: 398
TotCarbs: 9g, Fiber: 1g, Sugars: 3g
NetCarbs: 8g, Protein: 11g

** recipe and photo at: http://www.bigoven.com/recipe160368 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh (at) hal-pc (dot) org

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