Tom Ka Gai (Coconut Chicken Soup)

Cooking Recipes Catalogue

Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.

INGREDIENTS (for 6 servings):


  • Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
  • In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
  • Sprinkle with scallions and fresh cilantro and serve steaming hot.