Chicken and Galangal Soup Recipe (Tom Kha Gai)

Tom Kha Gai is the Thai name for this favorite soup found on the menu of most Thai restaurants.

                                            Chicken and Galangal Soup Recipe (Tom Kha Gai)


1 Roasting chicken

10 slices Fresh, frozen, dried or brined galangal

400 ml Canned coconut milk

4 Coriander plants with roots

12 Black peppercorns, pounded

2 stems Lemon grass, thinly sliced

4 Fresh green chilies

1 teaspoon Salt or to taste

6 Fresh or frozen kaffir lime leaves

1 tablespoon Fish sauce

Lime juice to taste

Cooking Procedure:


Cut the chicken into joints, then chop the joints into small serving pieces.

If using dried galangal, soak it in hot water to cover for 30 minutes.

Put chicken and galangal into a saucepan.

Set aside half the can of coconut milk for adding later, and dilute the rest with water to make 750 ml thin coconut milk.

Add thin milk to the pan with the chicken, add the well-washed and crushed coriander roots, pepper, lemon grass, whole chilies, salt and lime leaves.

Bring to the boil over low heat.

Simmer, uncovered, until the chicken is tender.

Add the thick coconut milk, stirring constantly until heated through.

Remove from heat and stir in fish sauce and sufficient lime juice to give a piquant flavor.

Serve sprinkled with chopped coriander leaves and with steamed rice served separately.

Serves 6

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