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Chicken and Galangal Soup

 



Chicken and Galangal Soup

Brief Description

A fragrant Thai soup with galangal, lemongrass and kaffir lime leaves in a rich coconut broth. Balanced with fish sauce and lime, it is aromatic, gently spicy and deeply comforting.

Key Details

  • Serves: 4

  • Prep Time: 45 minutes

  • Cook Time: 45 minutes

  • Total Time: About 1 hour 30 minutes

  • Difficulty: Medium

  • Dietary: Gluten-free

Ingredients

For the broth

  • 500 ml chicken stock

  • 250 ml coconut milk

  • 250 ml coconut cream

  • Pinch of salt

  • 1 tsp palm sugar, or soft brown sugar

Aromatics

  • 2 lemongrass stalks, trimmed and bruised

  • 3 shallots, peeled and bruised

  • 2 coriander roots, scraped and bruised

  • 3 Thai green chillies, stems removed and bruised

  • 10 thin slices galangal, peeled

  • 3 kaffir lime leaves, lightly torn

To finish

  • 225 g mushrooms, cut into bite-sized pieces

  • 450 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 3 tbsp fish sauce

  • 2 tbsp lime juice

  • ¼ cup coriander leaves, chopped

  • ¼ cup spring onions, thinly sliced

Method

  1. In a large saucepan, bring the chicken stock, coconut milk, coconut cream, salt and palm sugar to a gentle boil.

  2. Using a mortar and pestle, bruise the lemongrass, shallots, coriander roots and chillies to release their aromas.

  3. Add the bruised aromatics to the pot along with the galangal and kaffir lime leaves.

  4. Reduce the heat and simmer gently for 20 minutes.

  5. Strain out and discard all the solids, returning the fragrant broth to the saucepan.

  6. Add the chicken and mushrooms and simmer gently until the chicken is just cooked through, about 5 to 7 minutes.

  7. Stir in the fish sauce and lime juice. Taste and adjust seasoning if needed.

  8. Ladle into bowls and garnish with coriander and spring onions.

Alternative method

Instant Pot:
Bring the broth ingredients to a simmer on sauté mode. Add aromatics and pressure cook on high for 10 minutes, then quick-release. Strain, return liquid to the pot, add chicken and mushrooms, and simmer on sauté mode until cooked. Finish with fish sauce and lime.

Storage

  • Freezer: No
    (The coconut base can split when frozen.)

Serve with

  • Steamed jasmine rice

  • Chilli oil or extra sliced chillies

  • Light cucumber salad

Source

Adapted from a recipe inspired by Thai Food by David Thompson, via Sharlene W.

Tags

soup, thai, chicken, gluten-free

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