Thai Galangal Chicken Soup ( Tom Ka Gai) Recipe

Name: Thai Galangal Chicken Soup ( Tom Ka Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup or Stock Base; 3 cups chicken stock, gluten-free if required for diet (750ml); 20 g fresh galangal, peeled and sliced thickly; 2 sticks fresh lemongrass, cut into 5 cm pieces; 4 kaffir lime leaves; 2 teaspoons coriander roots, and stems (cilantro); 500 g chicken thigh fillets or 500 g chicken breast fillets, sliced thinly; 200 g straw mushrooms, drained and rinsed under clean water; 1 cup coconut milk; 4 teaspoons lime juice; 4 teaspoons fish sauce, gluten-free if required for diet; 1 teaspoon grated palm sugar or 1 teaspoon brown sugar; Ingredients to add just before serving; 1/4 cup loosely packed fresh coriander leaves (Cilantro); 2 fresh small thai red chilies, seeded and sliced thinly; 2 fresh kaffir lime leaves, shredded; 1 stick fresh lemongrass, sliced thinly

Servings: persons

Soup or Stock Base
3 cups chicken stock, gluten-free if required for diet (750ml)
20 g fresh galangal, peeled and sliced thickly
2 sticks fresh lemongrass, cut into 5 cm pieces
4 kaffir lime leaves
2 teaspoons coriander roots, and stems (cilantro)
500 g chicken thigh fillets or 500 g chicken breast fillets, sliced thinly
200 g straw mushrooms, drained and rinsed under clean water
1 cup coconut milk
4 teaspoons lime juice
4 teaspoons fish sauce, gluten-free if required for diet
1 teaspoon grated palm sugar or 1 teaspoon brown sugar
Ingredients to add just before serving
1/4 cup loosely packed fresh coriander leaves (Cilantro)
2 fresh small thai red chilies, seeded and sliced thinly
2 fresh kaffir lime leaves, shredded
1 stick fresh lemongrass, sliced thinly

1
Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
2
Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
3
Remove from the heat and allow to stand for 10 minutes.
4
Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
5
Rinse your saucepan.
6
Return your stock/soup base to the same saucepan.
7
Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
8
Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
9
Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
10
Serve hot.

627

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Soup or Stock Base, 3 cups chicken stock, gluten-free if required for diet (750ml), 20 g fresh galangal, peeled and sliced thickly, 2 sticks fresh lemongrass, cut into 5 cm pieces, and more.

Yes, Thai Galangal Chicken 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.

Thai Galangal Chicken Soup ( Tom Ka Gai)

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