Known as Tom Gi Kaa, this classic Thai soup is rich with coconut milk and intensely flavored with ginger and lemongrass. You can prepare the stock in advance (it freezes well too) and then just finish up steps 2 & 3 at serving time.

Fast, easy, Thai Coconut Ginger Soup

Fast, easy, Thai Coconut Ginger Soup








Serves 4-6 people


3 Cups Coconut Milk
2 Cups Chicken Stock
4 Lemon Grass stalks, bruised and chopped
1 inch piece of ginger, thinly sliced
10 Black peppercorns, crushed
10 Kaffir Lime leaves, torn
11 ozs. Boneless chicken, cut into thin strips
1 1/2 Cups button mushrooms
5 Tbs. Canned baby corn
4 Tbs. Lime Juice
3 Tbs. Fish Sauce
Garnish: Crushed Red Pepper, Chopped Cilantro, Chopped Scallions

1) Bring the coconut milk and chicken stock to a boil. Add the lemon grass, ginger, pepper corns, and half the lime leaves. Reduce heat and simmer gently for ten minutes.

2) Strain the stock and return to the heat. Add the chicken, button mushrooms, and baby corn. Cook for 5-7 minutes or until the chicken is cooked.

3) Stir in Lime Juice and fish sauce to taste, and the rest of the lime leaves. Serve with one or all garnish of your choice.

NOTE: for an equally yummy vegatarian version, use vegeatable broth and tempeh.


MGH Tags: cleanse, skin

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