This recipe for a traditional pear almond tart is simple, non-dairy, and gluten-free. If desired, top with confectioners’ sugar.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
- In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
- Sprinkle with scallions and fresh cilantro and serve steaming hot.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 27 g |
| Sodium | 787 mg |
| Sugars | 1 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect recipe!
Very good. Cut back on the fish sauce to 3 TSP. Juiced two limes and I used 1/2 tsp of cayenne. Very tasty!
Yummy. Light and delicious. Served with Spicy ramen noodles.
I had free reign with this and added sliced mushrooms and zucchini plus a little chicken better than bouillon. I had to sub lemon juice. I only had 1 can of coconut milk but it was still very rich and delicious. Not authentic but we enjoyed this healthy soup.
Love this recipe. Just a few additions, added fresh mushrooms, lemon grass, and chili powder for a kick and a pinch of sugar
Pretty good.
This soup was delicious and so easy. Just followed a couple of the review suggestions; used chicken broth for the water, eliminated the turmeric and added 1/2 tsp of sugar. Turned out perfect. Will definitely double the recipe next time I make it. We love coconut soup ??.
My family and I LOVED this soup! It was even better than the Tom Ka Gai we get at our fav Thai restaurant. I did follow a few reviewer’s suggestions after my first attempt. As is, the recipe was good. I didn’t love the tumeric in it. But, overall, a delicious recipe! Here is what I changed: I substituted chicken broth for the water, added mushrooms and a teaspoon of sugar with the coconut milk, didn’t boil the mixture and stirred every minute, added the lime juice with the scallions. I also omitted the tumeric. Fed the 3 of us adults 2 times over! In the same sitting, of course! I will definitely be making this again in the very near future.
Good recipe!!! … I made as directed but did have to add salt & pepper to make it a little tastier…….
I was my first time. I liked it.
Oh! YUMMY! It is in the final stage of simmering, but the Taste Test is excellent!!!
I have always loved this soup and thought it was too difficult to make. This recipe is so easy. I did add mushrooms and vermicelli to make it more filling for a main course. it was awesome!!! Oh yes, I did add lemon grass, approx. 1 tsp. My boyfriend who doesn’t really like Thai food, loved it. will make again.
It was awesome. Super tasty
I made it and it came out as expected it’s one of my favorite soup
I skipped the turmeric, used chicken broth instead of water and added some sugar and it was perfect. I also make the chicken in advance so I could boil it in the soup for about 15 minutes, it was very good.
Made this soup exactly according to the recipe. It lacked flavor
The original recipe tasted a bit bland so I added more spices like cumin, coriander, curry powder, chili powder, etc. I also toasted the ginger and garlic with cumin and mustard seeds and a bay leaf before adding in the liquid. I followed the direction on how much lime juice to add and the final product was waaaaay too sour. I’d recommend adding a little at a time and stop when it’s the correct amount of sourness for you. This soup is also great if you add in some rice noodles.
I usually wont rate a recipe if I have heavily modified it, but this is such a good starter and the reviews were really helpful, and the soup turned out great so I though I would share what I did. I added chicken better than boullion to water, added thinly sliced mushrooms and green onions, used shrimp instead of chicken, added sugar and added dried Kaffir lime leaves, omitted tumeric. I used lots of cilantro as I really like it. I used fresh lime slicesinstead of lime juice (squeezed them into soup then floated them in it for a bit to add flavor when off heat, then removed). This ended up as good as any I have had out at restaurants and was made with everything on hand. 🙂 . Obviously we all would like to make authentic with lemongrass, etc. but I say it is a win when you can make something that tastes great without specialty ingredients. Enjoy!
It is easy to make and tastes good.
It was wonderful. I’ll definitely make it again but next time I’ll decrease the lime juice by half.
I would suggest using less fish sauce if your using a high quality one .. mabey 1 or 2 tablespoons.. and I added rice noodles it was delicious ??