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AUSTRALIA | NZ

Quick Tom Ka Gai (Thai Chicken Soup)

Recipe by: MARBALET
 |  Photo by: Allrecipes
EASY
Ready in 35 mins
Reviews  (0) | Tweaks   (0)
Added to favourites by 13 cooks
Prep: 15 mins Cook: 20 mins
Serves: 6
The authentic version of this soup has galangal, lemon grass and kaffir lime leaves. These are available in Asian food stores.

Recipe provided by:

Allrecipes

Ingredients

375g boneless, skinless chicken meat
3 tablespoons vegetable oil
800ml canned coconut milk
2 cups water
2 tablespoons finely grated fresh ginger (or galangal)
4 tablespoons fish sauce
4 tablespoons fresh lime juice
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1/2 bunch spring onions, thinly sliced
handful chopped fresh coriander

Preparation method

1.
Cut chicken into thin strips and stir fry in hot oil for to 2 to 3 minutes until the chicken turns white.
 
2.
In a saucepan, bring coconut milk and water to the boil. Reduce heat and add chicken, ginger, fish sauce, lime juice, chilli pepper and turmeric. Simmer 10 to 15 minutes or until chicken is cooked.
 
3.
Sprinkle with spring onions and coriander. Serve steaming hot.
 

Nutrition

  • Energy 1812.51 kJ
  • Total Fat 41.1 g
  • Saturated Fat 27.4 g
  • Salt 786.8 mg
  • Total Carbs 5.6 g
  • Fibre 1.7 g
  • Protein 14.8 g

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Printed from Allrecipes.com.au 2/09/2010