Quick Thai Chicken Soup
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247 people made this
If you don't feel like tracking down galangal, lemongrass and kaffir lime leaves you can get close to an authentic tom ka gai with these 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
- Cut chicken into thin strips and stir fry in hot oil for to 2 to 3 minutes until the chicken turns white.
- 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.
- Sprinkle with spring onions and coriander. Serve steaming hot.
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