Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Tom Ka Gai (Coconut Chicken Soup)
Ready in 35 minutes. A broth of coconut milk and lime juice is seasoned with ginger root and cayenne pepper, with strips of white chicken, fresh cilantro, and chopped scallions.
Ready in 35 minutes. A broth of coconut milk and lime juice is seasoned with ginger root and cayenne pepper, with strips of white chicken, fresh cilantro, and chopped scallions.
Ingredients
¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
Mushrooms
Directions
Step 1
Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
Step 2
In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, mushrooms, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
Step 3
Sprinkle with scallions and fresh cilantro and serve steaming hot.