Thai Tom Ka Gai Soup
Ingredients
2 tsp peanut oil | ||
2 cloves garlic, thinly sliced | ||
2 tbs grated fresh ginger | ||
1/4 cup chopped lemon grass, tender portion only | ||
2 Thai bird chilies or 3 Serrano peppers | ||
1 tsp ground coriander | ||
1 tsp ground cumin | ||
1 skinless, boneless chicken breast half, cut into thin strips | ||
1 onion thinly sliced | ||
2 cups bok choy, shredded | ||
4 cups water or chicken stock | ||
1 10 oz can of coconut milk | ||
1/4 cup fish sauce | ||
1/4 cup fresh cilantro, chopped |
This delicious coconut milk based Thai soup is season with garlic,lemon grass, coriander and chilies. The addition of chicken and bok choy make this an extra special flavor explosion.
- In a sauce pan over medium heat add the peanut oil.
- Stir in the garlic, ginger, lemon grass, chilies, coriander and cumin. cook until fragrant. About 2 minutes.
- Stir in chicken and onion and cook until chicken is almost cooked.
- Stir in bok choy and cook until it begins to wilt. About 3 minutes.
- Add water or stock, coconut milk, fish sauce and cilantro.
- Simmer until chicken is thoroughly cooked. About 30 minutes.
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