Tom Ka Gai (Chicken Soup with Coconut Milk)

Howdy! What a great day, huh? Glad you clicked on by today. Fill your mug and try one of those delicious Banana Coconut muffins. As promised, here is one of my favourite Thai dishes – Tom Ka Gai (Chicken Soup with Coconut Milk):

Ingredients

3/4 pound boneless, skinless chicken breast

3 tbs vegetable oil

2 (14 ounce) cans coconut milk

2 cups water

2 tbs minced fresh ginger root

4 tbs fish sauce

1/4 cup fresh lime juice

1/4 tsp cayenne pepper

1/2 tsp ground turmeric

2 tbs thinly sliced green onion

1 tbs chopped fresh coriander (cilantro)

Directions

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 coriander (cilantro) and serve steaming hot. Serve with white rice… ideally fragrant Thai Jasmine rice.

So go make some already… you should find the ingredients in your supermarket – or an Asian foodstore.

Well, okay, I like coconut muffins, too… come to think of it, I like almost everything made with coconut and / or bananas.

Coconut Banana Muffins

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

2 very ripe bananas, mashed (3/4 cup)

1 stick (1/2 cup) unsalted butter, melted

2/3 cup sugar

1 large egg

1/2 tsp vanilla

3/4 cup flaked coconut


Preparation

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

See ya!

Bob