Adrienne's Tom Ka Gai

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Filed Under: chicken, thai

Servs: 4   Prep:   Cook:

"Fragrant, spicy, and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro."

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  • add   1/4 cup chopped lemon grass
  • add   1 teaspoon ground coriander
  • add   2 teaspoons peanut oil
  • add   2 teaspoons crushed red pepper
  • add   1/4 cup fish sauce
  • add   2 tablespoons grated fresh ginger root
  • add   1 teaspoon ground cumin
  • add   2 cloves garlic, thinly sliced
  • add   1 (10 ounce) can coconut milk
  • add   1/4 cup chopped fresh cilantro
  • add   4 cups water
  • add   2 cups bok choy, shredded
  • add   1 skinless, boneless chicken breast halves - cut into thin strips
  • add   1 onion, thinly sliced


  1. In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

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