TomKaGai: Chicken soup with coconut milk

Ingredients

• 200 g of chicken / 1 small chicken
• 3 tablespoons of oil paint
• 2 cans of coconut milk
• 2 liters of water
• 2 tablespoons of fresh ginger, chopped or grated
• 1 bell pepper, cut into thin strips
• 4 tablespoons of fish sauce
• 1/4 cup of lime juice
• 1/4 teaspoon of cayenne pepper or red hot pepper extract
• 1/2 cup of turmeric powder
• 1 tablespoon of freshly chopped cilantro
• 2 tablespoons of finely chopped chives

Cut the chicken into thin strips and fry them in oil (for example, in a frying pan) for 2 to 4 minutes, or until the chicken is cooked through.

Pour the coconut milk into a pot with water, then heat over low heat.

Lower the temperature

Add ginger, fish sauce, lime juice, cayenne pepper, and turmeric to the pot.

Add the chicken and peppers to the pot.

Boil for 10 to 15 minutes.

Add the vegetables to a dish, then cook them with cilantro leaves and green onions.

Present this in a clear and concise manner.

jonfreyr@jonfreyr.com