Ginger Chicken Soup Recipe

Ginger Chicken Soup

This delicious Thai-style chicken stew known as Tom Khing Gai (ต้มขิงไก่) is made with big juicy pieces of chicken leg meat with the bone and skin left on. The chicken is slowly cooked in a rich and warming broth flavored with a generous portion of tangy fresh ginger, chunky and sweet pieces of carrot, onion, and just a hint of hot chili. The result is a very special chicken soup with an almost medicinal nature that is sure to cure whatever ails you, even if you are just plain hungry and need an easy pot of something for dinner.

Yield: 4 - 6 servings
Prep time: 10 Minutes
Cooking time: 45 Minutes
Ready in: Less than one hour

Ingredients:

  • 6 - 8 Chicken Thighs
  • 4 Cups Carrot
    (cut into chunky pieces)
  • 2 Cups Ginger
    (peeled and sliced into 1/4 inch slices)
  • 1 Brown or Yellow Onion
    (cut into quarters)
  • 8 Green onions
  • 2 Thai Hot Chilies
  • 2 Tablespoons Light Soy Sauce
  • 2 Tablespoons Oyster Sauce
  • 1 Tablespoon Sugar
  • 1 - 2 teaspoons Fish Sauce
    (as needed for salt)
  • 1/4 Cup Vegetable Oil
  • 6 Cups Water
    (or as needed)


Basic Directions:

1) Cut the chicken and brown it in oil, then drain well.

2) Add water, sugar, and oyster sauce to a big pot and bring to a boil until sugar dissolves. Add everything else to the pot and cover with more water.

3) Simmer for 45 minutes or until carrots are cooked. Serve.

For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=70