Tom Ka Gai (Thai Chicken Coconut Soup)
Cooking time 20 minutes
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
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.