Tom Kha Hed Soup Diet Recipe

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Tom Kha Gai ต้มข่าไก่ (Thai Coconut Soup)

This weekend we had the pleasure of doing some cooking, and hanging out, with our friend Russ of the Domestic Man. We cooked for almost a solid 5 hours, and came up with some great recipes to share with you all as a result.

This first piece is a Thai soup based off of what I had ordered from a local Thai restaurant, Tom Kha Hed (ต้มข่าไก่). This soup, sometimes also known as Tom Kha Gai, Kai or just Tom Kha, is literally “chicken galangal soup.” We forwent the chicken itself, but one could easily add chicken and or prawns for a heavier soup.

For dinner, we ended up starting with this soup as an appetizer and moving on to main dish of goat, which will be on Russ’s blog next Tuesday . The recipe is live now, so I hope you’ll go over and check out his Moroccan Goat Curry (Tagine Makfoul). Russ also made his Sukuma Wiki. This is a fantastic dish that is also part of his book, The Ancestral Table. If you didn’t see our review, go ahead and check it out, or just take our word for it and pick up the book.

Tagine Makfoul (Photo Credit: Russ Crandall)

The recipe for our soup is below. I’m also trying out a new format that is an easy print of the recipe at the bottom of the page. Let us know if you prefer this to the current style, and we might transfer over.

2 C chicken stock

3 1/2″ slices ginger, or 6 galangal

1 whole serrano pepper

4 keffir lime leaves, half torn

1 stalk lemongrass, halved and roughly chopped

1/2 C sliced shittake mushrooms

1/2 C chopped cauliflower

1/2 serrano pepper, halved and thinly sliced (optional)

1 head bok choy, or 1 C green cabbage, chopped

1 tsp coconut aminos

1/2 tsp white pepper

1 Tbsp fresh squeezed lime juice

1 small handful, chopped cilantro

Put broth and related ingredients in a medium saucepan and simmer on medium-low for 20 minutes.

While simmering, chop and prepare the remaining ingredients.

Strain broth into a large saucepan, and add in coconut milk on medium heat. Allow to fully blend.

Add in mushrooms, cauliflower, and serrano peppers for 3-5 minutes.

Add in bok choy, fish sauce, coconut aminos, white pepper, and salt and simmer for 2 more minutes.

Immediately before serving, squeeze in lime juice and garnish each bowl with cilantro.

Here’s the more consolidated version of the recipe; please share and let us know how you like the change! If you want a hint at what is coming up next week on Russ’ blog, check out my and his dinner plate from this weekend, and follow us on Instagram.

  • Servings: 3-4
  • Time: 30 mins
  • Difficulty: easy
  • Print

2 C chicken stock (or vegetable broth)

3 1/2″ slices ginger, or 6 galangal

1 whole serrano pepper

4 keffir lime leaves, half torn

1 stalk lemongrass, halved and roughly chopped

1 can whole-fat coconut milk

1/2 C sliced shittake mushrooms

1/2 C chopped cauliflower

1/2 serrano pepper, halved and thinly sliced (optional)

1 head bok choy, or 1 C green cabbage, chopped

1 tsp coconut aminos

2 tsp fish sauce

1/2 tsp white pepper

1 Tbsp fresh squeezed lime juice

1 small handful, chopped cilantro

1. Put broth and related ingredients in a medium saucepan and simmer on medium-low for 20 minutes. While simmering, chop and prepare the remaining ingredients.

2. Strain broth into a large saucepan, and add in coconut milk on medium heat. Allow to fully blend. Add in mushrooms, cauliflower, and serrano peppers for 3-5 minutes.

3. Add in bok choy, fish sauce, coconut aminos, white pepper, and salt and simmer for 2 more minutes.

4. Immediately before serving, squeeze in lime juice and garnish each bowl with cilantro.

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Tom Kha Hed, a delicious vegetarian Thai Soup

Tom Kha Hed, a delicious vegetarian Thai Soup

By Claire, March 20, 2014

Not long ago I discovered 'Tom Kha Hed' a delicious Thai soup in our local Thai restaurant and I was desperate to prepare it myself. It took me some time to get the ingredients and quantities right, but am happy with the result; a simple recipe with a very distinctive taste.

  • Total Time: 30 minutes
  • Prep Time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 4

Ingredients:

  • Vegetable Stock - 1L/ 4 cups
  • Coconut milk(reduced fat) - 1 can
  • Fresh Lemongrass - 3 stalks, ends and outer layer removed
  • Button Mushrooms - 150g/5 oz. each mushroom cut into 4 pieces
  • Garnish -
  • Fresh Thai Basil/Coriander/Cilantro - Chopped
  • Lemon or lime - Juice of 1/2 a lime or lemon

Instructions:

For the fresh lemongrass start with slicing off the very bottom of the lemongrass stalk, and peel off any dried-out layers. Then bash the woody top end with a rolling pin to soften, and help release some of the aromatic oils.

Pour the coconut milk (I use reduced fat coconut milk), the vegetable stock and the pieces of bruised lemongrass in your stockpot and simmer over medium-low heat for 15 minutes.

Remove the lemongrass pieces and add the mushrooms to the soup. Simmer for another 5 minutes or until the mushrooms are softened, but not mushy.

Remove from the heat, laddle into bowls, add a splash of lemon juice, sprinkle fresh herb on top and serve.

Tom Kha Hed Soup

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.0
  • Total Fat: 15.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,173.4 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.2 g

Introduction

Ingredients

    4 cups vegetable stock

4 stalks lemongrass, fresh

1 4-5" piece galangal, fresh

3 cups coconut milk

3 serrano chilies, fresh

4 kaffir lime leaves (optional)

4 tbsp oyster sauce

3 cups fresh sliced mushrooms

1 block of extra firm tofu

Directions

Meanwhile, cut off skin of galangal and slice inside into 1/2" slices.

Cut bottom 6" of lemongrass stalks and remove outer stalk. Crush inner stalk with flat of knife blade till it begins to release juices.

Once stock is boiling, add lemongrass, galangal, and sugar and bring to simmer. Let simmer 5 minutes.

Add sliced serranno chilis (be careful to wash your hands after slicing chilis), coconut milk and oyster sauce. Bring back to a simmer, and let simmer another 5 minutes.

Once this stage is done, use a straining spoon or a fork to take out all the inedible galangal and lemongrass. You may also remove chili slices if you don't like things super spicy.

Meanwhile, slice up mushrooms and cut tofu into small squares or strips, as you prefer.

Add tofu and mushrooms and cook till mushrooms are slightly soft.

Remove from heat and squeeze in all the lime juice from the lime.

Taste for saltiness, sourness, and sweetness. Add more lime, salt, or sugar if required.

You may serve with a sprig of fresh cilantro and I recommend a big mug of thai tea. Yum!


11:11 pm Updated by

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From low-carb diet, hi-protein diet, low fat diet and eating small meals 5-6 times a day diet, Fat Burning Soup Recipes is the only diet where I lost weight and most importantly kept it off!

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