Follow these steps for perfect results
peanut oil
garlic
thinly sliced
ginger root
grated fresh
lemon grass
chopped
red pepper
crushed
ground coriander
ground cumin
chicken breast
skinless, boneless, cut into thin strips
onion
thinly sliced
bok choy
shredded
water
coconut milk
fish sauce
fresh cilantro
chopped
Heat peanut oil in a large saucepan over medium heat.
Add garlic, ginger, lemon grass, red pepper, coriander, and cumin.
Cook until fragrant, about 2 minutes.
Stir in chicken and onion.
Cook until chicken is white and onion is translucent, about 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, about 30 minutes.
Expert advice for the best results
Adjust the amount of red pepper to your desired spice level.
Add lime juice for extra tanginess.
Garnish with more fresh cilantro before serving.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnish with fresh cilantro and a lime wedge.
Serve hot with steamed rice.
Pairs well with the spicy and sour flavors.
Discover the story behind this recipe
Tom Ka Gai is a popular Thai soup often enjoyed during celebrations and family gatherings.
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