Tom Ka Gai (Best Yet)

By angielaine

Ingredients

• 3 3/4 c. Light Coconut Milk
• 6 oz Boneless, Skinless Chicken Breast, cut into thin strips
• 2 Fresh Lemongrass Stalks, trimmed and thinly sliced
• 2 Scallions, thinly sliced
• 3 to 4 Fresh Dragon Chiles, thinly sliced into rings
• 5 Tbsp Fresh Lime Juice
• 3 Tbsp Thai Fish Sauce
• 3 Sprigs Fresh Cilantro, shredded, plus more leaves for garnish

Preparation

Step 1

Bring coconut milk to a boil in medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes. Stir in scallions and dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in limejuice, fish sauce, and shredded cilantro. Garnish with cilantro leave. Serve immediately.