Ingredients
1 tablespoon (15 mL) vegetable oil1 pound (500 g) boneless skinless chicken breasts, cut into thin strips
3 cups (750 mL) Coconut Milk
2 cups (500 mL) water
1/4 cup (50 mL) Premium Fish Sauce
1/4 cup (50 mL) fresh lime juice
2 tablespoons (30 mL) minced ginger
1/4 teaspoon (1 mL) ground red pepper
2 tablespoons (30 mL) thinly sliced green onion
1 tablespoon (15 mL) chopped fresh cilantro
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| Coconut Chicken Soup (Tom Kha Gai) |
Methods
1. HEAT oil in large saucepan on medium heat. Add chicken; cook and stir 3 minutes or until chicken is no longer pink. Stir in coconut milk and water. Bring to boil; reduce heat to low.
2. STIR in fish sauce, lime juice, ginger and red pepper. Simmer 10 minutes or just until chicken is cooked through, stirring occasionally. Garnish with green onion and cilantro.
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