Tom Ka Gai Soup Recipe
From Eight Caribbean Recipes for Summertime Meals
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Ingredients
• 1¼ cups coconut milk
• ¼ cup chicken or vegetable stock
• 2 stalks lemongrass, cut into 2” long pieces crosswise and smashed
• 8 slices galangal (Thai ginger root)
• ½ lb. chicken breast, cut into strips
• 1 small onion, cut in bite-size pieces
• 2 Kaffir lime leaves, finely shredded
• 5 small button mushrooms, sliced or cut in quarters
• 8 cherry tomatoes
• 2 T sugar
• 1 T lime juice, or to taste
• 2 T fish sauce
• 2 chili, crushed
• 4 leaves cilantro, roughly chopped
• 1 cup water
Directions
In a pot bring coconut milk and chicken or vegetable stock to a boil. Add lemongrass and galangal and boil for 3 minutes. Add chicken, Kaffir lime leaves, mushrooms and cherry tomatoes. Simmer until chicken is well cooked; add coconut milk and sugar. Season with lime juice, fish sauce and chili. Sprinkle cilantro on top and serve immediately. Serves 2.
—Courtesy of Galangal, St. Croix
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