Best Chicken And Galangal Soup Recipes

Chicken and Galangal Soup (Tom-Ka-Gai) image

Provided by Ducky

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal)
1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert)
1 (50 g) packet tom kha paste
2 -3 boneless chicken breasts, cut into thin strips
2 -4 tablespoons fish sauce, to taste
1 teaspoon soft brown sugar
1 large tomatoes, cut into wedges
1/2 cup water, as needed
4 -8 ounces sliced mushrooms
5 chili peppers, to taste
fresh cilantro

Steps:

Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
Continue to simmer, uncovered, stirring occasionally for a couple minutes.
Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
Add tomatoes and remaining coconut milk and bring to a boil.
Add water, as needed, for desired consistency and taste and bring to a boil.
Add mushrooms and cook until desired consistency.
Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
Turn off heat, add cilantro and serve immediately.

Nutrition Facts : Calories 391.8, Fat 31.2, SaturatedFat 23.4, Cholesterol 46.4, Sodium 776.9, Carbohydrate 12.3, Fiber 1.7, Sugar 6.2, Protein 20.2

Chicken and Galangal Soup image

Provided by SharleneW

Categories Thai

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

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

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.