Galangal chicken coconut soup
Galangal chicken coconut soup

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, galangal chicken coconut soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Galangal chicken coconut soup is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Galangal chicken coconut soup is something which I have loved my whole life. They are fine and they look wonderful.

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.

To get started with this recipe, we have to first prepare a few ingredients. You can cook galangal chicken coconut soup using 4 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Galangal chicken coconut soup:
  1. Make ready Water Coconut milk ,
  2. Take Salt Sugar Soy sauce Lime garlic Galangal , , , , Grinded , ,
  3. Prepare Lemongrass eye chili Kaffir Lime , Bird , leaves
  4. Prepare Chicken mushroom ,

It is an authentic soup full of amazing Thai flavors. The broth is a hot and sour, spicy chicken soup made with coconut milk, galangal, Thai chili, coriander, lemongrass, straw mushrooms, chicken, and fish sauce. / Tom Kha Gai (Thai Chicken Soup Cooked with Coconut Cream and Galangal) Tom Kha Gai (Thai Chicken Soup Cooked with Coconut Cream and Galangal) Connie Veneracion. To make tom kha gai, cook with correct herbs and spices. Coconut cream, not milk, will yield the richest soup.

Steps to make Galangal chicken coconut soup:
  1. Bring water to boil (600 ml) should be enough to serve 4 people.
  2. Next I put lemon grass and galangal in cloth bag and tie it properly. Then immerse the bag in boiling water along with dried chilli and kaffir lime leaves. Boil for 2-3 minutes.
  3. Add the coconut milk, then put mushrooms and chicken and boiled until they are cooked.
  4. Season the soup with salt, sugar, soy sauce, lime, grinded garlic and bird eye chili (if you love your soup spicy!!)  I leave a seasoning process until the end as sometimes heat can change taste and I want my soup taste to be spot on. :P  Leave them to boil for 1 minute.
  5. Decorate with coriander leaves and enjoy them with hot rice… Yum!!
  6. P.S. Some small tips: I find it important to balance the ingredients as too much water or too little spices can spoil the dish. Else everything is pretty straight forward.

Tom Kha Gai - Thai Chicken Coconut Soup is one of the most popular Thai dishes. Galangal root, lemongrass and kaffir lime leaves are infused in a coconut milk broth, with chicken, mushrooms and hot chilies. The aromatic soup makes a delicious main course served alongside steamed rice. Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle. Add to boiling stock along with galangal and lime leaves.

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