Tom Ka Gai (Coconut Chicken Soup) ​

Servings: 10

Ingredients

	5 tablespoons vegetable oil
	3 1/3 (14-ounce) cans coconut milk
	3 1/2 tablespoons minced fresh ginger root
	6 1/2 tablespoons fish sauces
	3 1/3 cups water
	6 1/2 tablespoons fresh lime juice
	1 1/4 pounds boneless, skinless chicken meat
	7/16 teaspoon cayenne pepper
	13/16 teaspoon ground turmeric
	3 1/2 tablespoons thinly sliced green onions
	1 1/2 tablespoons chopped fresh cilantro

Directions

Step 1 Cut chicken into thin strips and saute in oil for 2-3 3 minutes before chicken turns white.

Step 2 In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer before the chicken is performed, 10 to quarter-hour.

Step 3 Sprinkle with scallions and fresh cilantro and serve steaming hot.