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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