Tom Ka Gai
Thai inspired coconut milk soup with chicken and bok choy.
2 tsps peanut oil
2 tsps crushed red pepper
2 medium chicken breasts, chopped
1 tsp ground cumin
1/4 cup fish sauce
10 fl oz lite coconut milk
2 cups bok choy, shredded
1/4 cup cilantro, chopped
1 tsp ground coriander
2 garlic cloves, thinly sliced
2 tbsps fresh ginger root, grated
1 small onion, thinly sliced
1/4 cup lemon grass, chopped
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
In a large saucepan over medium heat, heat peanut oil.
Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, about 2 minutes.
Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, about 5 minutes.
Stir in bok choy and cook until it begins to wilt, 5-10 minutes.
Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
in 1 serving of Tom Ka Gai.
, 12% carbs, 50% protein.
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