Tom Ka Gai (Coconut Chicken Soup)

Ready in 35 minutes. A broth of coconut milk and lime juice is seasoned with ginger root and cayenne pepper, with strips of white chicken, fresh cilantro, and chopped scallions.

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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

  • Mushrooms

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, mushrooms, 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.