Tom Ka Gai Recipe

Name: Tom Ka Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, thinly sliced in half-moons; 2-3 cloves garlic, minced; 1 teaspoon sea salt; 2 tablespoons grated gingerroot; 1/2 teaspoon crushed red pepper; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 6-8-inch stalk lemongrass; 1/2 pound boneless, skinless chicken breast; 2-3 cups water; 14 ounces coconut milk (canned); 3-4 tablespoons fish sauce; 1 large baby bok choy, thinly sliced; 1/4 cup chopped fresh cilantro

Servings: persons

2 tablespoons extra-virgin olive oil
1 onion, thinly sliced in half-moons
2-3 cloves garlic, minced
1 teaspoon sea salt
2 tablespoons grated gingerroot
1/2 teaspoon crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 6-8-inch stalk lemongrass
1/2 pound boneless, skinless chicken breast
2-3 cups water
14 ounces coconut milk (canned)
3-4 tablespoons fish sauce
1 large baby bok choy, thinly sliced
1/4 cup chopped fresh cilantro

1
Heat oil in small soup pot over medium heat. Stir in onion, garlic, and salt; saute until onions are translucent. Add ginger, red pepper, coriander, and cumin; cook until fragrant (about 2 minutes). Bisect lemongrass stalk lengthwise and remove small core at bottom. Chop 1/2 inch or so of stalk where it is most tender. Add chopped lemongrass to other spices and set aside remainder of stalk. Tenderize chicken breast with a meat pounder on both sides and cut diagonally in thin strips. Add chicken to onion and spices and cook, stirring until chicken is white on the outside. Stir in water, coconut milk, fish sauce, and unchopped lemongrass stalk. Simmer until chicken is thoroughly cooked and flavors are well blended (15 to 20 minutes).
2
Add bok choy and cilantro and simmer another 5 minutes. Remove lemongrass stalk before serving.
3
Preparation: 1 hour

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 onion, thinly sliced in half-moons, 2-3 cloves garlic, minced, 1 teaspoon sea salt, and more.

Yes, Tom Ka Gai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Ka Gai

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