Tom ka gai

Ingredients

6 cups of chicken broth

1 1/2 cup of coconut water

Thai ginger (the size of a nut), peeled and processed

1 crushed garlic clove

1 sprig of chopped coriander

2 tbsp. of lemon or lime juice

1 tbsp. of rice vinegar

1/4 tbsp of cayenne

1/2 tbsp. of sesame oil

1 cup of cooked and shredded chicken

2 cup of cooked and chopped Chinese cabbage

2/3 cup of tofu

Soy sauce

1 cup of sliced mushrooms

Rice (optional)

Preparation


Place the coconut water in a large pot along with the ginger, garlic, Thai ginger, lemon juice, coriander, vinegar, pepper and sesame oil, bring to the boil and simmer for 30 minutes.


Add the chicken, cabbage or bok choy and tofu and cook for 5 minutes more until the cabbage is tender. Add the mushrooms and soy sauce to season it.


Cook the rice and serve it generously.