Chicken And Galangal Soup (Tom-Ka-Gai) Recipe

Name: Chicken And Galangal Soup (Tom-Ka-Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal); 1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert); 1 (50 g) packet tom kha paste; 2 -3 boneless chicken breasts, cut into thin strips; 2 -4 tablespoons fish sauce, to taste; 1 teaspoon soft brown sugar; 1 large tomatoes, cut into wedges; 1/2 cup water, as needed; 4 -8 ounces sliced mushrooms; 5 chili peppers, to taste; fresh cilantro

Servings: persons

2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal)
1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert)
1 (50 g) packet tom kha paste
2 -3 boneless chicken breasts, cut into thin strips
2 -4 tablespoons fish sauce, to taste
1 teaspoon soft brown sugar
1 large tomatoes, cut into wedges
1/2 cup water, as needed
4 -8 ounces sliced mushrooms
5 chili peppers, to taste
fresh cilantro

1
Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
2
Continue to simmer, uncovered, stirring occasionally for a couple minutes.
3
Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
4
Add tomatoes and remaining coconut milk and bring to a boil.
5
Add water, as needed, for desired consistency and taste and bring to a boil.
6
Add mushrooms and cook until desired consistency.
7
Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
8
Turn off heat, add cilantro and serve immediately.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal), 1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert), 1 (50 g) packet tom kha paste, 2 -3 boneless chicken breasts, cut into thin strips, and more.

Yes, Chicken And Galangal Soup (Tom-Ka-Gai) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Galangal Soup (Tom-Ka-Gai)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions