This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.
Coconut Ginger Chicken
5 minutes to assemble rub
Grilling time depends on chicken
thickness and grill heat
Grilling time depends on chicken
thickness and grill heat
4-6 servings
5 minutes to assemble rub
Grilling time depends on chicken
thickness and grill heat
Grilling time depends on chicken
thickness and grill heat
4-6 servings
A Taste of Thai Coconut Ginger Soup Base makes a flavorful wet rub for grilled chicken.
Ingredients
- 1-2.1 oz box Coconut Ginger Soup Base
- 3 tablespoons peanut or canola oil
- 3 tablespoons fresh squeezed lime juice (1-2 limes)
- 2 lbs boneless, skinless chicken breasts
Directions
- Heat grill to high. In a small bowl, mix Coconut Ginger Soup Base (both inner envelopes), oil and lime juice until smooth.
- Pound chicken between two pieces of plastic wrap until (1/2 inch thick). If breasts are thick, slice in half to make chicken fillets, and then pound. Brush both sides of chicken with wet rub.
- Oil grill grates. Grill both sides of chicken until brown grill marks show. This can take 2-4 minutes per side depending on how thin the chicken is pounded and how hot the grill is. Chicken is done when juices run clear or temperature reaches 160° F on a meat thermometer.
In This Recipe
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