Saturday, 23 September 2017

DeAnn's Bento Box

The cooler autumn weather has me thinking of soup. This one is my favorite, especially when I’m dealing with autumn headcolds, allergies or flu:

Tom Ka Gai

3/4 pound boneless, skinless chicken meat
3 tablespoons vegetable oil  
2 14-ounce cans coconut milk
2 cups water
2 tablespoons minced fresh ginger
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro (optional)


Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. In a stockpot, bring coconut milk and water to a boil. Reduce heat to simmer. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, about 10 to 15 minutes. Sprinkle with sliced green onions and cilantro (if desired) and serve hot. Makes about six servings.

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