Tom Ka Gai (Coconut Chicken Soup)

By Brie

"The quintessential Thai soup."

Ingredients

• 3/4 pound boneless, skinless chicken meat/or more
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans coconut milk & 1/3 can coconut cream(low-fat)
• 2 cups water--sub chicken stock
• 2 tablespoons minced fresh ginger root
• 4 tablespoons fish sauce/soy sauce
• 1/4 cup fresh lime juice--double this amount--simmer with lime slices and remove before serving.
• 1/4 teaspoon cayenne pepper/chili sauce
• 1/2 teaspoon ground turmeric--can omit this entirely
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped fresh cilantro--can double this amount--garnish just before serving
• Lemongrass/Lime Kaffir leaves
• Touch of Splenda at the end to sweeten
• Add mushrooms(sauteed) or tofu(sauteed)instead of chicken--or with.

Preparation

Step 1

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.

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.

Sprinkle with scallions and fresh cilantro and serve steaming hot.