Thai Chicken and Coconut Soup (Tom Ka Gai)

Ingredients

  • ¼ lb chicken breast, cut into small chunks
  • Chilli peppers to taste
  • 1 can coconut milk
  • 4 cups Dan D Pak Tom yum soup paste
  • 4 slices galanga or ginger as a substitute
  • ¼ inch lemon grass cut into thin slices on the diagonal
  • 1 lime – juics and grated peel

Preparation

  • Pour the lime juice on the chicken
  • Let stand while you prepare the rest of the soup.

Cooking Instructions

In a medium saucepan

  • Place the coconut milk, tom yum soup paste, lemon grass, grated lime peel, galanga or ginger, and chillies
  • Bring the coconut milk to a simmer
  • Add the lime-soaked chicken pieces
  • Stir to distribute
  • Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes or until the chicken pieces are finished cooking
  • Remove from heat and serve immediately with fresh cilantro leaves for garnish.
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