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Tom Ka Gai – Thai Chicken Coconut Soup

Thai Chicken Coconut Soup

Tom Ka Gai (Thai Chicken Coconut Soup)

Cooking time 20 minutes
Serves  6

Ingredients :

1 pound boneless, skinless chicken; sliced in thin strips
1/2 cup mushrooms; sliced (up to 1 cup)
1/2 cup celery; sliced, (up to 1 cup)
2 jalapenos; sliced
3 teaspoons Vegetable oil
2 14-oz cans coconut milk
2 cups Chicken broth
2 teaspoons ginger root; minced or grated
1/4 cup Fish sauce
3 teaspoons Fresh lime juice
1/4 cup sugar; (or Splenda)
1/4 teaspoon Cayenne pepper
Salt; to taste
1/4 cup Fresh Cilantro; chopped

Preparation :

Saute chicken with mushrooms, celery, and jalapenos in the vegetable oil.

Cook for 2-3 minutes until the chicken turns white.

In a soup pot, bring coconut milk and broth to a boil.Reduce heat.

Add the partly cooked chicken, ginger, fish sauce, lime juice, sugar, cayenne, and salt.

Simmer until the chicken is done, 10-15 minutes.

Sprinkle with fresh cilantro and serve.

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