Thai Coconut Ginger Soup Base Flavor, 2.1 oz (60 g)

Coconut Ginger Soup with Chicken (Tom Ka Gai)

• 1 lb boneless, skinless chicken, cut into thin strips
• 1/2 - 2.1 oz box A Taste of Thai Coconut Ginger Soup Base (1 inner envelope)
• 1 can (13.5 oz) A Taste of Thai Coconut Milk
• 1 can (14.5 oz) chicken broth
• Cilantro or parsley for garnish

In a medium saucepan, combine Coconut Ginger Soup Base and Coconut Milk over high heat. Bring to a boil. Add chicken, return to a boil while stirring. Cook for 2 minutes, stirring occasionally, until chicken is cooked through. Add chicken broth, return to a boil while stirring. Remove from heat. Garnish with cilantro or parsley.

Serves 4.

Ready in 15 minutes.

Reseal & Refrigerate opened inner envelope up to 1 month.