Tom Ka Gai

By NickiR

Wow your guests!

Tom Ka Gai uses chicken; Tom Ka Goong uses shrimp. Directions are the same for both.

Ingredients

• 2 cans (14 oz.) coconut milk
• 3 cups chicken stock
• 5 kaffir lime leaves
• 4 stalks lemongrass, white part only, sliced
• 8 slices fresh ginger, peeled
• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 2 green onions, thinly sliced
• 2 Tbsp. fish sauce (to taste)
• 1/4 cup lime juice
• 1 tsp. hot chili paste
• 1 small red chili, seeded and thinly sliced
• 1 Tbsp. fresh cilantro, chopped
• 6 button mushrooms, thinly sliced

Details

Servings 6
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Whisk coconut milk until smooth. In a large saucepan, combine coconut milk, chicken stock, lime leaves, lemongrass and ginger.

Heat through. Simmer for 10 minutes; DO NOT BOIL or coconut milk will separate.

Add chicken. Cook over medium heat, stirring occasionally until done.

Add green onions, fish sauce, lime juice, chili paste, chilies and cilantro. Simmer 5 minutes. Adjust seasonings to taste.

In serving bowls, add some sliced mushrooms, and ladle soup over top.