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Tom Kha Gai Soup with Rice Noodles

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Average: 5 (3 votes)
(3 votes)
Tom Kha Gai Soup with Rice Noodles

Tom Kha Gai soup with rice noodles - Thai stew: ideal for the cold season

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Health Score:
84 / 100
40 min.

Healthy, because

Even smarter

Nutritional values

Ginger thanks to its essential oils and pungent substances, has blood circulation stimulating effects on the body. The tender Chicken breast fillet provides us with plenty of protein, which is needed, among other things, for building and maintaining muscles.

If you prefer to enjoy the Tom Kha Gai soup vegetarian, simply replace the chicken breast fillet with tofu cubes. You can then replace the chicken broth with the same amount of vegetable broth.

1 serving contains
(Percentage of daily recommendation)
Calorie645 cal.(31 %)
Protein35 g(36 %)
Fat38 g(33 %)
Carbohydrates40 g(27 %)
Sugar added1 g(4 %)
Roughage4.7 g(16 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.7 mg(23 %)
Vitamin K71.5 μg(119 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin19.8 mg(165 %)
Vitamin B₆0.8 mg(57 %)
Folate79 μg(26 %)
Pantothenic acid1.8 mg(30 %)
Biotin17.7 μg(39 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C58 mg(61 %)
Potassium919 mg(23 %)
Calcium92 mg(9 %)
Magnesium110 mg(37 %)
Iron6.7 mg(45 %)
Iodine10 μg(5 %)
Zinc2.9 mg(36 %)
Saturated fatty acids23.1 g
Uric acid267 mg
Cholesterol97 mg
Complete sugar9 g


2 stalks Lemongrass
¾ oz Thai ginger
¾ oz ginger
4 Kaffir lime leaves
16 ozs Chicken broth
1 red onion
½ red Bell pepper
1 small Zucchini
3 ½ ozs small button Mushroom
1 oz fresh Spinach
1 handful cilantro
12 ozs chicken breast fillets
3 Tbsps Peanut oil
1 Tbsp red Curry paste
14 ozs Coconut milk
12 ozs wide Rice noodles
1 Tbsp Lime juice
1 pinch coconut sugar
1 Tbsp soy sauce
How healthy are the main ingredients?
Coconut milkgingersoy sauceSpinachonionZucchini

Preparation steps


Clean, wash and halve lemongrass lengthwise; peel lemongrass and ginger, and cut both into slices. Bring everything to a boil with kaffir lime leaves and chicken stock in a saucepan and simmer over low heat for about 10 minutes.


In the meantime, peel onion, halve and cut into strips. Halve bell bell pepper, remove seeds, wash and cut into cubes. Clean zucchini, wash, halve lengthwise and cut into slices. Clean mushrooms and cut into quarters. Clean, wash and drain spinach. Wash cilantro, shake dry, pluck leaves and chop. Rinse chicken, pat dry and dice.


Heat 2 tablespoons of oil in a saucepan. Fry chicken in it for 3 minutes over medium heat. Stir in curry paste, fry for 2 minutes and deglaze with coconut milk. Pour broth mix through a sieve and simmer everything for 5 minutes at low heat.


Meanwhile, cook rice noodles according to package directions in plenty of boiling salted water until al dente, about 5 minutes; then drain and set aside.


Heat the remaining oil in a frying pan. Sauté onion with bell bell pepper for 3-4 minutes over medium heat. Add zucchini and mushrooms and stir-fry for 3-4 minutes. Finally, mix in spinach, let it collapse and season everything with salt and pepper.


Season soup with lime juice, 1 pinch sugar and soy sauce. Divide rice noodles among 4 bowls and pour hot soup over them. Spread vegetable mixture on top and sprinkle everything with cilantro.