Tom Ka Gai (Coconut Chicken Soup)

Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 433 Calories

Ingredients

• ¼ cup fresh lime juice
• 2 cups water
• 3 tablespoons vegetable oil
• ¼ teaspoon cayenne pepper
• 2 tablespoons minced fresh ginger root
• ½ teaspoon ground turmeric
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons thinly sliced green onion
• ¾ pound boneless, skinless chicken meat
• 2 (14 ounce) cans coconut milk
• 4 tablespoons fish sauce

Recipe Instructions

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.