Tom Ka Kai (Thai Coconut Chicken Soup)


  • 2 tablespoons vegetable oil
  • 2 boneless skinless chicken breasts, cut into 1 inch pieces
  • ¼ teaspoon salt
  • 3 green onions, sliced (divided)
  • 1 stalk lemongrass
  • 1 inch fresh galangal root or 1 inch gingerroot, grated
  • 1 inch gingerroot, grated
  • + 6 more ingredients
    • 2 red chilies (more or less to desired heat level)
    • 6 cups chicken stock (use good quality here)
    • 1 (14 ounce) can coconut milk
    • 1 ½ tablespoons fresh lime juice
    • 2 tablespoons fish sauce
    • ½ teaspoon brown sugar

1 In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove. 2 Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way t...

View full recipe at SpringPad


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