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.
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.