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Thai Chicken Coconut Soup (Tom Ka Kai)

A very simple chicken soup with distinctive Thai flavors. It is a comforting dish that is spicy, salty, sweet and sour. It is their version of your “cure a cold” soup. Feel free to add rice noodles and serve as an entrée.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 10 minutes | Ready In: 20 minutes
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US Metric

6 c. chicken broth

1 (14 oz.) can coconut milk

½-inch ginger, crushed

1 lemongrass stalk, white part only, crushed

4 kaffir limes leaves

1 boneless skinless chicken breast, thinly sliced

½ (14.5 oz) can straw mushrooms, rinsed, drained

2 TB patis (fish sauce

1 tsp. palm sugar

2 Thai bird chilies, minced

2 TB lime juice

Garnish: cilantro leaves, Thai basil leaves, chopped green onions

Cooking Process:

In a large saucepan, combine chicken broth, coconut milk, ginger, lemongrass and lime leaves. Add chicken. Bring to a boil. Add mushrooms, fish sauce, sugar and chili peppers. Bring to a boil again. Reduce heat and add lime juice. Simmer until chicken is cooked through. Taste for seasonings. Remove ginger, lemongrass and lim leave before serving. Garnish as desired. Serves 4-6 or 2 main dishes.