Thai Chicken And Coconut Milk Soup (Tom Ka Gai) Recipe

1. 1

   Pour the lime juice on the chicken and let stand while you prepare the rest of the soup.

2. 2

   In a medium saucepan, place the coconut lowfat milk, lemon grass, grated lime peel, galanga or possibly ginger, and (optionally) chiles.

3. 3

   (The optional part is which if you do not want the whole dish to taste spicy, add in the chiles later; the earlier you add in them, the hotter the resulting dish.)

4. 4

   Bring the coconut lowfat milk to a simmer.

5. 5

   When the soup is simmering, add in the lime-soaked chicken pcs and stir to distribute them.

6. 6

   Reduce the heat so the soup stays just below a boil and cook for 12 to 15 min, or possibly until the chicken pcs are finished cooking.

7. 7

   Remove from heat and serve immediately with fresh cilantro leaves for garnish.

No additional tips available.