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Tom Ka Gai

Recipes »  Soups, Stews and Chili  »  Meat and Poultry

Thai Chicken Coconut Soup.

Yield: 8 Servings Ready in 30 minutes

Cuisine: ThaiMain Ingredient: Chicken breasts boneless and skinless

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Servings          
Original recipe makes 8 Servings
Soup
26 ouncesChicken Broth
1/2 cupLime Juice
1/3 cupFish Sauce
4 teaspoonsginger minced; Fresh
3 eachJalapeno peppers; Minced
3 eachboneless chicken breasts; Thin Sliced into Bite-Sized Chunks
1 teaspoonRed pepper flakes
1 teaspoonGround cayenne pepper
3 (14 oz) CansCoconut Milk; Thai Kitchen Organic Lite
Garnish
1 CupCelery; Bite-Sized Chunks
1 CupMushrooms; Choped
1/4 CupRed Pepper; Sliced into Thin Spears
1/4 CupYellow Pepper; Sliced into Thin Spears
1/4 CupOrange Pepper; Sliced into Thin Spears
1 CupFresh Cilantro; Chopped
4 Cupswhite rice cooked; Optional

Tom Ka Gai Preparation

Soup Preparation

1. In a large soup pot, bring the Coconut milk and chicken broth to a boil.

2. Add chicken, ginger and jalapeno peppers and continue to boil for 2 minutes

3. Reduce heat to simmer

4. Add Lime Juice, Fish Sauce, Cayenne Pepper and Red Pepper Flakes

5. Simmer for 20 minutes or until chicken is fully cooked

Top with Garnish and server hot.

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    • Calories Per Serving: 1094
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