Tom Ka Gai (Coconut Chicken Soup)
3/4 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
1/4 cup fresh lime juice
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
1/4 tablespoon cayenne pepper
1/2 teaspoon ground turmeric
1. Cut chicken into thin strips and sauté in oil for 2 to 3 minutes until the chicken turns white.
2. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, nam pla, lime juice, chili powder, and turmeric. Simmer for 10 to 15 minutes, until the chicken is done.
3. Sprinkle with scallions and fresh cilantro and serve steaming hot.