Galanga ginger and lemon grass flavor combinations make Tom Ka Gai one of Thailand's most popular soups.
INGREDIENTS
1/2-2.1 oz packet Coconut Ginger Soup Base, 1 inner envelope 1-13.5 oz can Coconut Milk 1 lb boneless chicken breasts, cut into thin strips 1-14.5 oz can chicken broth Garnish: chopped cilantro or parsley
DIRECTIONS
- In medium saucepan, combine 1 inner envelope Coconut Ginger Soup Base and Coconut Milk over high heat. Bring to a boil.
- Add chicken, return to a boil while stirring. Cook for 2 minutes, stirring occasionally, until chicken is cooked through.
- Add chicken broth, return to a boil while stirring. Remove from heat. Garnish with cilantro or parsley.
Tip:
For an added Thai touch, season to taste with one teaspoon A Taste of Thai Fish Sauce and lime juice, when you add the chicken broth.
|
Courses
Ingredients
