Chicken And Galangal Soup Recipes

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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

Provided by Jubes

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15



Thai Galangal Chicken Soup ( Tom Ka Gai) image

Steps:

  • 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.
  • 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.
  • Remove from the heat and allow to stand for 10 minutes.
  • Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
  • Rinse your saucepan.
  • Return your stock/soup base to the same saucepan.
  • Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
  • 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.
  • Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
  • Serve hot.

Nutrition Facts : Calories 506.4, Fat 19.6, SaturatedFat 13.3, Cholesterol 109.2, Sodium 1056.7, Carbohydrate 50.7, Fiber 1.8, Sugar 42.5, Protein 32.6

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
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

CHICKEN AND GALANGAL SOUP

This is adapted From David Thompsons Thai Food. It has become one of my all-time favorite soups. It is TDF. Adopted 9/06

Provided by SharleneW

Categories     Thai

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17



Chicken and Galangal Soup image

Steps:

  • In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
  • Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
  • Add to boiling stock along with galangal and lime leaves.
  • Simmer slowly for 20 minutes.
  • Strain out all solids.
  • Return liquid to pot and add chicken and mushrooms.
  • Simmer until chicken is cooked.
  • Add fish sauce and lime juice.
  • Stir to incorporate.
  • Ladle into bowls.
  • Garnish with cilantro and green onion.

2 cups chicken stock
1 cup coconut milk
1 cup coconut cream
1 pinch salt
1 teaspoon palm sugar
2 stalks lemongrass, trimmed
3 shallots, peled
2 coriander, roots scraped
3 Thai green chili, stems removed
10 slices galangal, peeled
3 kaffir lime leaves
8 ounces mushrooms, cut into bite sized pieces (Chanterelles, straw, oyster or Button)
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite sized pieces
3 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup cilantro leaf, chopped
1/4 cup green onion, thinly sliced

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