Thai Coconut Chicken Soup (Tom Ka Gai)

(Steve rebounds for soup)

This traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base.  The ginger garlic influence make it a perfect kill-the-cold  soup.  A popular family favorite.  We also give instructions for how to make this a vegetarian/vegan dish in the recipe and for how to cut lemongrass. Enjoy!

Printable recipe?  Click here

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Cookus Interruptus

About Cynthia Lair

Cynthia Lair’s web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of Natural Medicine. She is the author of Feeding the Whole Family with foreword by Mothering’s beloved Peggy O’Mara.