Crack Soup (aka Tom Ka Gai)

This Thai soup is Curtis's favorite, hands down. We sometimes call it Crack Soup because it's sort of addictive. I made some on Tuesday for him and also because my mother (who is a big fan of the soup) was coming to visit for the day. It's a really simple soup to make, but it does take a bit of chopping, etc. Try it!

Tom Ka Gai
3/4 # boneless skinless chicken meat cut into thin strips crosswise against the grain
little bit of veg oil for sauteeing chicken (I use a spray oil)
2 (14 oz) cans coconut milk (lite coconute milk can be used, can also use a combo of reg and lite)(try to get some type of Thai coconut milk - more authentic than the Goya brand for this soup)
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
1/4 cup fresh lime juice (about 1 lime)
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric (not absolutely necessary - I think this is more for color than flavor)

sliced mushrooms (optional - one small package)

fresh pea pods (optional - a few handfuls)
2 tablespoons thinly sliced green onion
1 tablespoon chopped cilantro

Sautee chicken strips for 2-3 minutes until chicken turns white. Set aside. In a pot, bring coconut milk and water to a boil, reduce heat to simmer and add ginger, fish sauce, lime juice, cayenne, turmeric, chicken and mushrooms. Simmer 10 minutes or so. In last few minutes, add pea pods.

Sprinkle with green onion and cilantro. I also like to have it with basmati rice, either on the side or right in the soup, like in the photo. Steamed broccoli on the side is good, too.