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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice the chicken into bite size cubes. Marinade with oyster sauce. Leave in refrigerator for 30 minutes. | 2. Slice the ginger up into really thin strips. | 3. Remove the outer leaves from the lemon grass until you get to the soft bit in the center. Now take a rolling pin or something heavy and batter the lemongrass. | 4. Place the water in a pot and start to heat, while the water is heating, juice your lime. When the water is getting hot, put the lime juice, lemongrass, galangal and fish sauce inches And bring to the boil. | 5. Once it starts to boil add the chicken and coconut milk, stir and bring it back to boil. | 6. Once boiling, reduce the heat and simmer for about 2 minutes or until the chicken is cooked through. Keep stirring whilst doing this to avoid a skin forming. | 7. Serve the Tom Kha Gai when ready and garnish with the coriander and eat with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless boneless	-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
lemongrass	2	stalks		-	-	-	-
galangal	3	pieces		-	-	-	-
lime juice	1 1/2	1/2		5.6719	1.9103	0.0953	0.0159
fish sauce	2 1/2	1/2		15.75	1.6380000000000001	2.2769999999999997	0.0045
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
water	1	cup		0.0	0.0	0.0	0.0
coriander	1	teaspoon		0.0767	0.0122	0.0071	0.0017

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.