Tom Ka Gai (Coconut Chicken Soup)
The quintessential Thai soup.
Makes 6 servings
Prep Time: 15 Min
Cook Time: 20 Min
Ready In: 35 Min
3/4 lb boneless, skinless chicken meat
3 Tbsp vegetable oil
2 (14 oz) cans coconut milk
2 cups water
2 Tbsp minced fresh ginger root
4 Tbsp fish sauce
1/4 cup fresh lime juice
1/4 Tbsp cayenne pepper
1/2 tsp ground turmeric
2 Tbsp thinly sliced green onion
1 Tbsp chopped fresh cilantro
Cut chicken into thin strips and saute in oil for to 2 - 3 min until the chicken turns white.
In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne pepper, turmeric and the chicken. Simmer until the chicken is done, (10 -15 min) Sprinkle with scallions and fresh cilantro and serve steaming hot.
Prep Note: The thermostat here is the cayenne pepper. As written it is pretty much ‘middle-of-the-road’ heatwise…but I’d still make it as listed the first time, taste it; then add VERY sparingly 'till it gets to the “flame level” that your mouth, throat, and tummy think is correct…Happy eating !
Nutrition Info per Serving
Calories: 433, Total Fat: 41.1g
Cholesterol: 38mg, Sodium: 787mg
Total Carbs: 5.6g, Dietary Fiber: 1.7g