Tom Ka Gai
4
2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
1/4 cup chopped lemon grass
2 teaspoons crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 skinless, boneless chicken breast halves - cut into thin strips
1 onion, thinly sliced
2 cups bok choy, shredded
4 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/4 cup chopped fresh cilantro
In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes
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I will admit the first time I tried it I wasn't sure what to think since it has such a unique coconut flavor and then the crispness of the lime plus the spicyness (and it can be as spicy as you like). It is a very lively soup. But all the ingredients pull the flavor together really well and it's turned out to be quite an addicting soup. I suggest you at least try it a couple of times!!
All we add to the soup are straw mushrooms, chives, tofu and cilantro.
And you can find wonderful jarred tom ka gai mix from your local asian food store. just add the ingredients listed above and a couple of cans of coconut milk and lime. your set!