I’m a bit smitten with everything about this soup.  From the glorious broth, to the tender chicken, right through the lovely aromatics, Thai Coconut Chicken Soup is perfectly balanced.

I simmered the boneless skinless chicken breast in broth until cooked through, then removed it from the broth and shredded with forks.  To the broth I added all the wonderful aromatics.  Lemon grass, ginger, garlic, Serrano pepper, cilantro, lime juice, fish sauce and sugar come together to create the delicious broth.

The sliced mushrooms are simmered until tender and then the shredded chicken, scallions, and fresh cilantro and basil are added the end.

When picking up the lemon grass I found these gorgeous edible flowers.  I had already chosen this beautiful flower bowl and couldn’t resist adding them to our Thai Coconut Chicken Soup, also known as Tom Kha Gai.

I’ve shared on several occasions that I’m working really hard to make “Healthy Choices” a lifestyle, not a struggle.  I’ll be the first to admit that food blogging and my slogan “love to cook, love to eat, love food photography” don’t always go hand in hand with maintaining healthy weight goals.  However, I’m proud to say that today I regained my Lifetime Member status at Weight Watchers.

One year ago, I walked through the doors of WW, hoping this would be the time that stuck.  You can read more about the past year HERE.  The most important thing is that I’ve learned to find balance, have taken off 65 pounds, and as of today have maintained a healthy weight goal for six weeks.  Eat right and exercise is the base to my success (along with a great support team).

Shelby came for dinner this week and we all enjoyed this yummy Thai Coconut Chicken Soup.  Full of flavor and charm with no guilt attached.  Now that’s winning.

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Thai Coconut Chicken Soup {Tom Kha Gai}

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 210kcal

Author Libby with Lemony Thyme

Ingredients

For soup…

• 1 lb. boneless skinless chicken breast
• 3 cups fat free chicken broth preferably reduced sodium
• 1 14- ounce can lite coconut milk
• 8 ounces sliced fresh mushrooms
• 1 lemon grass stalk cut into 4 pieces about 3-inch each, remove woody outer layer.
• 1 Serrano pepper finely diced
• 1- inch fresh ginger grated (about 1 Tbl.)
• 2 garlic cloves minced
• 10-12 fresh cilantro sprigs leaves & stems, finely chopped
• 2 tsp. fish sauce or more to taste
• 1 tsp. sugar
• juice of 1 1/2 limes about 2-3 Tbl.

To serve…

• 2 scallion thinly sliced
• fresh basil and cilantro for garnish
• lime wedges for garnish
• edible flowers for garnish optional

Instructions

For soup…

• Cut chicken breast into 4 pieces. Simmer in 1 cup chicken stock until cooked through, about 10-15 minutes. Remove chicken from pan and reserve.
• Meanwhile, while chicken is cooking, slice and dice remaining ingredients.
• Add remaining ingredients; bring to a boil, then reduce to a simmer. Cook until mushrooms are tender, about 10 minutes.
• Use two forks and shred chicken; return to the broth and heat through.

To serve…

• Remove lemon grass; discard. Serve hot in bowls; garnish with fresh cilantro, basil, scallion, lime wedges, and edible flowers (optional).

Notes

Each 1 1/2 cup serving = 5 WW Pts+

The post Thai Coconut Chicken Soup {Tom Kha Gai} appeared first on Lemony Thyme.

It had been entirely too long since I stood embraced by the best hugger I know. My kid! She delivers the kind of hug that reaches through the front of you and radiates out to the tips of your fingers and toes.  The kind that inspires you to start a blog post about Tom Yum Soup {Thai Hot & Sour Soup} with a hug.

Back to it being entirely too long, sometimes life gets in the way.  It had been weeks since Shelby and I hung out.  Work, commitments, work, friends, travel, etc. kept us apart. We both reached a point that none of those ‘excuses’ were going to get in the way.  So we met today, ironically both ‘suffering’ from one kind of soreness or another….seemed like a great time for pedicures.  Which led to conversations with our nail techs about the best Vietnamese food in the area.  I think we’ve got some great recommendations for Vietnamese Pho for another time.

Sadly today we settled for an Asian infusion place just around the corner.  We were searching for a soup that was hot and allowed the aromas to add to the flavor.  Sip, smell, taste, enjoy.  And the next time you feel a cold or flu coming on try a home remedy bowl of Tom Yum Soup.  It will clear your sinuses, ease your body aches, and even lessen a headache.

Which brings up a topic that I’m still a little squirmy about.  What to do when you are served a dish that either isn’t to your liking, or in our case today….smelled like dish water that dirty sneakers had been soaked in.  Okay, that was a no-brainer….we made the decision to send it back as quickly as our server delivered it.  I’ll be the first to admit that fish sauce is an acquired taste, but I also had made Tom Yum Soup at home, which is when I discovered the beauty that is a balance of a broth that will turn cloudy when it meets the lime juice that should taste equally spicy, salty, and sour.

So while some of my favorite Sundays with Shelby outings are when we discover something new, today I was completely consumed with my kid….who is happy being happy.  And ‘happy’ looks especially good on her.  Next time I’ll bring her home so we can make and enjoy Tom Yum Soup together.

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Tom Yum Soup {Thai Hot & Sour Soup}

Author Libby with Lemony Thyme

Ingredients

• 2 stalks fresh lemon grass
• 4 cups chicken broth
• 6 Kaffir lime leaves
• 3 slices fresh ginger sliced galangal would be authentic but not already in my fridge
• 2 Thai chili peppers halved and seeds removed
• 1 shallot thin sliced
• 1 cup mushrooms traditionally straw but I opted for Bunapi. They’re mild and look cool
• 2 Tbl. Thai chili paste
• 8 oz. medium shrimp peeled and deveined
• 1 1/2 Tbl. fish sauce
• 1 Tbl. brown sugar
• 3 scallions thin sliced
• 1 Thai chili or red chili pepper thin sliced
• Juice of 1 lime
• cilantro leaves

Instructions

• Trim tip and root ends of lemongrass stalks and remove tough outer layer.
• Using a mallet smash the lemongrass to flatten it; tie stalks into a knot; set aside.
• Pour broth into 2 qt saucepan and bring to boil.
• Add lemongrass, lime leaves, ginger, and chili halves reduce heat and simmer 7-10 minutes until fragrant.
• Strain broth, discarding lemongrass, lime leaves, ginger and chili halves.
• Return to pan and increase heat to high.
• Stir in mushrooms and chili paste and boil for 1 minute; add shrimp, fish sauce, and sugar and cook until shrimp are just cooked through, about 1-2 minutes.
• Place chili pepper slices, scallions, and lime juice into serving bowls and top with shrimp, broth, and cilantro leaves.
• Adjust flavors by adding more fish sauce or lime juice just 1/4 teaspoon at a time

The post Tom Yum Soup {Thai Hot & Sour Soup} appeared first on Lemony Thyme.