Tom Ka Gai (Thai Chicken Cocunut Soup)


 Makes 4 servings  


Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready in: 1 Hour


 Ingredients     
 
2 tablespoons peanut oil (or vegetable oil)
2 cloves garlic, thinly sliced 
2 tablespoons grated Galanga or fresh ginger root 
1/4 cup chopped lemon grass 
2 teaspoons crushed red pepper (to taste)
1 teaspoon ground coriander 
1 teaspoon ground cumin 
1 or 2 skinless, boneless chicken breast -- thinly sliced 
1 onion, thinly sliced 
2 cups bok choy, shredded 
1/4 cup lime or lemon juice (about one medium sized lemon)
4 cups water 
1 (10 ounce) can coconut milk (or more if you like coconut)
1/4 cup nam pla (thai fish sauce)
2 tablespoons sliced scallions (green onions)
1/4 cup chopped fresh cilantro (to taste, I prefer it just be used as a garnish)
 
Optional: Shrimps, mushrooms
 

 Directions    
 
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, about 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, lemon juice, coconut milk, fish sauce and cilantro (Keep 1 tablespoon cilantro aside). Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.  Add mushrooms towards the end to maintain their crispness.  Sprinkle scallions and the rest of the chopped cilantro just before serving.