Tom Ka Gai (Coconut Chicken Soup) Recipe

Ingredients
<br>- ¾ pound boneless, skinless chicken meat
<br>- 3 tablespoons vegetable oil
<br>- 2 (14 ounce) cans coconut milk
<br>- 2 cups water
<br>- 2 tablespoons minced fresh ginger root
<br>- 4 tablespoons fish sauce
<br>- ¼ cup fresh lime juice
<br>- ¼ teaspoon cayenne pepper
<br>- ½ teaspoon ground turmeric
<br>- 2 tablespoons thinly sliced green onion
<br>- 1 tablespoon chopped fresh cilantro
<br><p></p>Directions
<br>step 1: Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
<br>step 2: In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
<br>step 3: Sprinkle with scallions and fresh cilantro and serve steaming hot.
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Ingredients
- ¾ pound boneless, skinless chicken meat
- 3 tablespoons vegetable oil
- 2 (14 ounce) cans coconut milk
- 2 cups water
- 2 tablespoons minced fresh ginger root
- 4 tablespoons fish sauce
- ¼ cup fresh lime juice
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- 2 tablespoons thinly sliced green onion
- 1 tablespoon chopped fresh cilantro

Directions
step 1: Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
step 2: In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
step 3: Sprinkle with scallions and fresh cilantro and serve steaming hot.

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