Tom Ka Gai Soup from a Chiropractor in Cary

We recently visited a lovely little gem of a restaurant down in Wilmington called Indochine (which we highly recommend!). While there, we had an amazing soup called Tom Ka Gai. It was our first time having this soup, but it is apparently the quintessential Thai soup. The very next week, I was remembering the soup and decided to make it at home. Though our version wasn’t quite as good as the Indochine version, it turned out delicious and definitely satisfied our craving. This soup would make a great appetizer, lunch, or dinner served alongside a salad. Here is the recipe we used.

Health Benefits:

Cilantro: Detoxifying. Good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

Coconut Milk: Helps balance blood sugar increase energy. Great source of Manganese.

• -1 lb boneless skinless chicken thighs or breast
• 3 Tbsp coconut oil
• 2 cans coconut milk (14 oz)
• 2 cups water
• 2 Tbsp minced fresh ginger
• 2 Tbsp chopped green onion
• cilantro for garnish
• 4 Tbsp soy sauce
• 1/4 cup fresh lime juice
• 1/4 tsp cayenne pepper
• 1/2 tsp ground turmeric

Directions:

1. -Cut chicken into strips and saute in coconut oil until chicken turns white.
2. In a soup pot, bring coconut milk and water to a boil. Reduce heat to a simmer. Add ginger, soy sauce, lime juice, cayenne pepper, and turmeric. Simmer until chicken cooks through.
3. Sprinkle with scallions and cilantro, and serve!