Tom Kha Soup


•    1 can (14 oz.) coconut milk
•    1 can (14 oz.) chicken broth
•    6 quarter-size slices fresh ginger
•    1 stalk fresh lemongrass, cut in 1-in. pieces
•    1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks $
•    1 cup sliced mushrooms
•    1 tablespoon fresh lime juice $
•    1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
•    1 teaspoon sugar
•    1 teaspoon Thai chili paste
•    1/4 cup fresh basil leaves
•    1/4 cup fresh cilantro

1.    In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
2.    Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information
Amount per serving
•    Calories: 357
•    Calories from fat: 63%
•    Protein: 29g
•    Fat: 25g
•    Saturated fat: 19g
•    Carbohydrate: 7.2g
•    Fiber: 0.5g
•    Sodium: 484mg
•    Cholesterol: 79mg

Add Great Lakes Gelatin for more protein!!!

About Peter

Peter Pinto is Co-Owner and Director of Training at the FitLife Fusion Training Facility (formerly The Fit Labs) and Sityodtong International Thai Boxing Camp in Las Vegas.
While his credentials are certainly impressive on paper, it’s his passion for helping athletes of all kinds move more efficiently, get stronger, faster, and watching them progress that really separates Peter from the pack. He exemplifies the modern athlete with diverse experience ranging from lacrosse and football to wrestling and kickboxing which informs his training of athletes from all disciplines and sports with clientele that ranges from UFC prize fighters and NFL players to fitness models, corporate executives, celebrities and anyone looking to maximize the athletic performance they get out of their own body.

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