Tom Ka Gai (Thai Chicken Coconut Soup)
Our family loves this soup. It seems to help fight colds or at least cold symptoms, but we like it anytime, not just when we're sick!
"This is a refreshing creamy soup. My husband doesn't care for the taste of coconut and he loved this since it has a very delicate taste. This will be added to my favorites."- Keleynal
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|1 poundboneless, skinless chicken; sliced in thin strips|
|1/2 cupmushrooms; sliced (up to 1 cup)|
|1/2 cupcelery; sliced, (up to 1 cup)|
|2 jalapenos; sliced|
|3 teaspoonsVegetable oil|
|2 14-oz canscoconut milk|
|2 cupsChicken broth|
|2 teaspoonsginger root; minced or grated|
|1/4 cupFish sauce|
|3 teaspoonsFresh lime juice|
|1/4 cupsugar; (or Splenda)|
|1/4 teaspoonCayenne pepper|
|Salt; to taste|
|1/4 cupFresh Cilantro; chopped|
Tom Ka Gai (Thai Chicken Coconut Soup) Preparation
1. Saute chicken with mushrooms, celery, and jalapenos in the vegetable oil. Cook for 2-3 minutes until the chicken turns white.
2. In a soup pot, bring coconut milk and broth to a boil. Reduce heat. Add the partly cooked chicken, ginger, fish sauce, lime juice, sugar, cayenne, and salt. Simmer until the chicken is done, 10-15 minutes.
3. Sprinkle with fresh cilantro and serve.
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