Chicken and Galangal Soup
Chicken and Galangal Soup

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken and galangal soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken and Galangal Soup is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken and Galangal Soup is something that I have loved my whole life. They are fine and they look wonderful.

Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle. Add to boiling stock along with galangal and lime leaves. Thai Galangal Chicken Soup ( Tom Ka Gai) Recipe by Jubes.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken and galangal soup using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken and Galangal Soup:
  1. Take 200 gr Chicken Slices
  2. Get 2 cup Coconut Milk
  3. Make ready 6 slices Galangal
  4. Make ready 2 Lemongrass (slice)
  5. Take 4 pcs Kaffir Lime Leaf
  6. Prepare 5 leaves Saw Coriander (cut into 1 cm. length)
  7. Take 5 pcs Red Chili (smash)
  8. Make ready 1 tbsp Fish Sauce
  9. Make ready 1-2 tbsp Lime Juice
  10. Make ready 1 tsp Soy Sauce
  11. Prepare 1 tsp Sugar
  12. Get 1 tsp Salt

Tom Kha Gai is a delicious Chicken and Galangal Coconut Soup with mushrooms. Get full Chicken and Galangal Soup Recipe ingredients, how-to directions, calories and nutrition review. Put the stock, lime leaves, lemon grass, galangal, chilli and coconut milk in a wok and bring to the boil. Tom Kha Gai is a Thai-style (and Lao-style) chicken soup cooked in coconut milk, which has been infused with the aromatic herbs of Southeast Asia, mainly galangal, lemongrass, and kaffir lime leaves.

Instructions to make Chicken and Galangal Soup:
  1. Pour coconut milk in pot and place on stove.
  2. Add galangal, lemongrass, kaffir lime leaf, chili and salt then bring to boil.
  3. Put chicken into boiling coconut milk until it is cooked.
  4. Reduce heat, seasoning with fish sauce, white soy sauce, sugar and lime juice at last. Taste it and adjust flavor as you like.
  5. Sprinkle saw coriander and put in serving bowl.
  6. Tip : Taste is sour, salty, little spicy and rich flavor of herb (galangal, lemongrass and kaffir lime leaf). Good to eat with steamed jasmine rice. If you like juicy texture of chicken, you can use thigh but if not, chicken breast is also good choice, but don't boil too long until it is tough. If it's difficult to find coconut milk, you can use evaporated milk instead.

The pale-white color of the broth may give the appearance of blandness, but the rich coconut milk complements the flavors of these common Southeast Asian spices, and takes the spicy edge off. Overwhelmed with affection for this soup, I'll write in numbered points. Add the chicken, salt and simmer slowly over low heat. When the chicken is cooked through, pour the coconut cream into the soup, stir gently, and when the soup returns to a boil, turn off the heat. Add the fish sauce, lime juice, and chilies.

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