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Authentic Thai Coconut Galangal Chicken Soup (Tom Kha Gai) Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

506.4
Calories
176 g
Calories From Fat
19.6 g
Total Fat
13.3 g
Saturated Fat
109.2 mg
Cholesterol
1056.7 mg
Sodium
50.7 g
Carbs
1.8 g
Dietary Fiber
42.5 g
Sugars
32.6 g
Protein
446 g
Serving Size

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Authentic Thai Coconut Galangal Chicken Soup (Tom Kha Gai) Recipe

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    Cuisine:

    Excellent recipe! use both chicken and shrimp and it is as good, if not better, than my favorite Thai place. I am addicted - have made it 3 times in the past 10 days. Thank you so much for sharing.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Thai Galangal Chicken Soup Tom Ka Gai, This recipe was given to me by my brother-in-law but origanally from an Australian Women’s Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving, Excellent recipe! use both chicken and shrimp and it is as good, if not better, than my favorite Thai place. I am addicted – have made it 3 times in the past 10 days. Thank you so much for sharing., Incredible! Just as good as my favorite Thai restaurant. If you have an Asian market nearby and can stock up on galangal, kefir leaves, lemongrass, etc., the actual making of the soup is quite easy. Amazing flavor!


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    Steps

    1
    Done

    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
    Done

    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
    Done

    Remove from the Heat and Allow to Stand For 10 Minutes.

    4
    Done

    Strain the Stock Through Muslin or a Fine Strainer Into a Large Heatproof Bowl. Discard the Solids.

    5
    Done

    Rinse Your Saucepan.

    6
    Done

    Return Your Stock/Soup Base to the Same Saucepan.

    7
    Done

    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
    Done

    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
    Done

    Add the Remaining Ingredients- Coriander Cilantro Leaves, Red Chillies, Kaffir Lime Leaves and the Lemon Grass Slices.

    10
    Done

    Serve Hot.

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    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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