Best 2 Chicken And Galangal Soup Recipes

**Tantalize Your Palate with Chicken and Galangal Soup: A Culinary Journey to Southeast Asia**

Embark on a delightful culinary adventure with chicken and galangal soup, a comforting and flavorful dish that perfectly embodies the vibrant flavors of Southeast Asian cuisine. This aromatic soup showcases the harmonious blend of tender chicken, aromatic galangal, fragrant lemongrass, and a symphony of spices that dance on your taste buds. Whether you're a seasoned cook or a novice in the kitchen, our collection of recipes will guide you through the process of creating this delectable soup, ensuring a satisfying and authentic experience. From classic Thai recipes to modern interpretations, discover the versatility of chicken and galangal soup and savor the unique flavors that make it a beloved dish across the region.

Check out the recipes below so you can choose the best recipe for yourself!

THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)

Thai Galangal Chicken Soup ( Tom Ka Gai) image

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

Ingredients

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

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

CHICKEN AND GALANGAL SOUP

Chicken and Galangal Soup image

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

Ingredients

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.

Tips:

Choose the right chicken. For the best flavor, use a whole chicken or chicken thighs.
Use fresh galangal. Galangal is a key ingredient in this soup, and it's important to use fresh galangal for the best flavor.
Don't overcrowd the pot. When adding the chicken and vegetables to the pot, make sure not to overcrowd it. If the pot is too crowded, the chicken and vegetables won't cook evenly.
Simmer the soup for at least 1 hour. This will allow the flavors of the chicken, galangal, and vegetables to meld together.
Serve the soup hot. This soup is best served hot, so make sure to serve it immediately after it's finished cooking.

Conclusion:

This chicken and galangal soup is a delicious and healthy soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this chicken and galangal soup a try.