Thai chicken and galangal soup - tom ka gai

all details

Ginger and galangal: These aromatic rhizomes belong to the zingiberaceae family and form a flawless partnership with garlic, chilli, coriander and lime.

Thai chicken and galangal soup - tom ka gai
Photo: Verity Chambers

Ingredients

  • 750ml chicken stock
  • 2 eschalots, finely sliced
  • 2-3 small red chillies, finely chopped
  • 1 tbsp finely grated fresh young galangal (about 20g)
  • 2 small skinless chicken breast fillets, sliced
  • 1 cup coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tsp palm sugar
  • 300g fresh rice noodles
  • 2 kaffir lime leaves, very finely shredded
  • 1/2 cup coriander leaves

Method

Combine chicken stock, eschalots, chillies and galangal in a large saucepan and simmer over low heat for five minutes. Add chicken and simmer for five to eight minutes or until chicken is cooked. Add coconut milk, fish sauce, lime juice and sugar and stir. Place noodles in a heatproof bowl and cover with boiling water. Separate noodles, then drain. Divide noodles among four deep bowls. Ladle soup over noodles and top with lime leaves and coriander.

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  • Main Ingredients - Chicken
  • Cuisine - Thai

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The list if ingredients do not appear on the recipe page, nor on the email. Can this be checked ... Read more

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The list if ingredients do not appear on the recipe page, nor on the email. Can this be checked ... Read more

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