Spicy Thai Coconut Chicken Soup (Tom Gar/Ka Gai)

Spicy Thai Coconut Chicken Soup 1 WMAnother delicious recipe from the Needed Killing Series of mysteries by author Bill Fitts.

Prep time: 15 minutes
Total time: 35 minutes
Servings: 6


1/4 C fish sauce
1/4 C fresh lime juice
2 T garlic, minced
1/4 t cayenne pepper
1/2 t ground turmeric
3/4 lb boneless skinless chicken breast
3 T vegetable oil
2 (14 oz) cans coconut milk (do not use light coconut milk)
2 C water


2 T sliced green onion
1 T chopped fresh cilantro

Crawford savored this spicy soup while pondering just who needed killing this time – and who done it. He shared a few bits of non-spiced chicken with his assistant – an intelligent cat named The Black. Enjoy whenever spicy soup plays a part in the chain of evidence.


Combine the fish sauce, lime juice, garlic, cayenne pepper, and turmeric in a small bowl. Set aside.

Put oil in a deep 12-in pan or wok set over medium high heat.

Cut chicken into thin strips and sauté in oil for 2 to 3 minutes or until chicken turns white.

Remove chicken to a bowl.

Add coconut milk and water to pan. Bring to a boil.

Return the chicken (with its accumulated juices) to the pan.

Stir in the seasoning mixture.

Reduce heat and simmer for 10 to 15 minutes.

Ladle into bowls. Top with cilantro and green onion.

Slip a few bits of cooked chicken to the cat and chat with him about why that person needed killing.


If you are using frozen chicken breasts, sauté one from frozen until the chicken turns white (approximately 5 minutes). Remove meat to cutting board and slice into strips.

Many thanks to Bill Fits for sharing the recipes of his uniquely Southern investigative character.


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