Tom Ka Gai

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 (14-oz) cans coconut milk
• 2c water
• ¾lb shredded chicken, boiled or roasted
• 1T fresh ginger, peeled, julienned
• 1T extra-virgin olive oil
• 2T Sriracha sauce
• 2T fish sauce
• 2 (3-inch-long) pieces lemon grass
• ½ red onion, small size, julienned
• ½t turmeric
• ¼t cayenne pepper
• 1 kaffir or bay leaf, fresh (preferred) or dried
• 1 lime, zest and juice
• ¼c cilantro leaves, chopped (for garnish)
• 2 green onions, sliced thin (for garnish)
• Sea salt
• Freshly ground black pepper

Directions

1. Set to "sear" and add olive oil. Add onions, turmeric, cayenne pepper, kaffir or bay leaf. Cook 2 to 3 minutes or until fragrant. Spices will lightly brown.
2. Flatten out lemon grass using a rolling pin or pan. Chop up fine and add to cooker.
3. Add ginger, garlic, fish sauce, and Sriracha. Pour in coconut milk and water. Add chicken.
4. Close lid and lock. Set to "soup" and adjust for 7 minutes.
5. When done, quick release until all pressure is released.
6. Open and stir. Season to taste, if necessary, and add sea salt and fresh ground pepper. Add lime zest and juice. Stir to combine.
7. Garnish soup with cilantro and green onions.