in Soup Recipes, Thailand

Chicken and galangal soup

updated

Spread the love

Ingredients for 4 servings:

  • 5 Galangal, fresh roots (Tokyo store)
  • 500 ml coconut milk
  • 250 ml chicken stock
  • 4 kaffir lime leaves, finely chopped
  • 1 tbsp coriander, finely chopped fresh root
  • 500 g chicken breasts, cut into thin strips
  • 1 tsp chili pepper(s), finely chopped fresh
  • 2 tbsp fish sauce
  • 1 tsp lemon juice
  • 3 tsp palm sugar
  • 4 tbsp coriander greens, fresh, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Tom Kha Gai

Peel and thinly slice the galangal, add it to a pot with the coconut milk, broth, lime leaves, and coriander root, and bring to a boil. Simmer for about 10 minutes while stirring. Then add the chicken and chilies and simmer for another 8-10 minutes. Stir in the fish sauce, lemon juice, and palm sugar and cook for 1-2 minutes. Stir in the coriander leaves and serve the soup immediately. Garnish with some coriander leaves, if desired.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stracciatella – curd – cream

Bilbo's hearty soup