Adrienne's Tom Ka Gai recipe

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Ingredients

2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
¼ 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
¼ cup fish sauce
¼ cup chopped fresh cilantro

Nutrition Info

255.4 calories
carbohydrate: 9.3 g
cholesterol: 34.2 mg
fat: 17.9 g
fiber: 2.3 g
protein: 17.2 g
saturatedFat: 13.3 g
servingSize: -
sodium: 1157.7 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

Fragrant, spicy, and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro.

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