Adriennes Tom Ka Gai

Fragrant, spicy, and absolutely delicious Thai chicken soup. I’ve eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro.

Step: 1

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, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

Per Serving: 255 calories; protein 17.2g; carbohydrates 9.3g; fat 17.9g; cholesterol 34.2mg; sodium 1157.7mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.