Tom Ka Gai (Coconut Chicken Soup)
Stuff you need to make it π
- 3/4 pound boneless, skinless chicken meat (range fed if possible)
- 3 tablespoons coconut oil
- 2 (14 ounce) cans coconut milk
- 2 cups organic veggie stock (or water)
- 2 tablespoons minced fresh ginger root
- 4 fresh basil leaves
- 1 small green pepper
- 1 small sweet red pepper
- 4 tablespoons fish sauce
- 1/4 cup fresh lime juice
- 1/4 teaspoon cayenne pepper
- 2 tablespoons thinly sliced green onion
- 1 tablespoon chopped fresh cilantro
What to do with the Stuff ;-):
*Β Cut chicken into thin strips and saute with the peppers in coconut oil for to 4-5 minutes until the chicken turns white
*Β Bring coconut milk and stock to a boil, reduce heat.
*Β Add peppers, ginger, fish sauce, lime juice, cayenne pepper, and basil leaves
*Β Simmer until the chicken is done, 15-20 minutes.
*Β Sprinkle with scallions and fresh cilantro and serve steaming hot.
The Culinary Goddess 