Best 3 Chicken Coconut And Galangal Soup Recipes

Indulge in the symphony of flavors that is Chicken Coconut and Galangal Soup, a delectable dish that marries the richness of coconut milk with the spicy warmth of galangal. This Thai-inspired soup is a culinary journey that tantalizes the taste buds with its aromatic broth, tender chicken, and an array of vibrant vegetables.

As you dive into this delectable soup, you'll encounter a symphony of textures and flavors. The creamy coconut milk envelops each ingredient, creating a smooth and velvety base. The succulent chicken pieces add a tender protein element, while the galangal infuses the broth with a subtle, spicy kick. A medley of vegetables, including bell peppers, carrots, and tomatoes, adds a symphony of colors and a delightful crunch.

This versatile recipe allows for customization to suit your preferences. For a spicier variation, increase the amount of galangal or add a touch of chili peppers. If you prefer a milder flavor, reduce the galangal and add a hint of sweetness with a drizzle of honey or a squeeze of lime juice.

This article offers a collection of Chicken Coconut and Galangal Soup recipes, each with its unique twist. From the classic Thai version to variations that incorporate different vegetables, herbs, and spices, there's a recipe for every palate. Whether you're a seasoned cook or a culinary novice, you'll find the perfect recipe to satisfy your cravings.

So, embark on a culinary adventure and explore the delightful flavors of Chicken Coconut and Galangal Soup. Let your taste buds dance with joy as you savor this aromatic and comforting dish. Gather your ingredients, follow the step-by-step instructions provided in the recipes, and indulge in a taste of Thailand's culinary heritage.

Let's cook with our recipes!

CHICKEN, COCONUT AND GALANGAL SOUP

Chicken, Coconut and Galangal Soup image

I found this recipe in the book "The Food of the World". This is one of the classic soups of Thailand.

Provided by tomoko matsunaga

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

750 ml coconut milk
2 stalks lemongrass, white part only (each cut into a tassel or bruised)
5 cm piece galangal, cut into several pieces
4 asian shallots, smashed with the flat side of a cleaver
400 g skinless chicken breasts, cut into slices
2 tablespoons fish sauce
1 tablespoon palm sugar
200 g baby tomatoes, cut into bite-sized pieces if large
150 g straw mushrooms or 150 g bottom mushrooms
3 tablespoons lime juice
6 makrut fresh lime leaves, torn in half
3 -5 bird chilies, stems removed, bruised or 2 long red chilies, seeded and finely sliced
3 fresh coriander leaves (to garnish)

Steps:

Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.
Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.
Add the tomatoes and mushrooms and simmer for 2-3 minutes.
Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.
Taste, then adjust the seasoning if necessary.
This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.
Serve garnished with coriander leaves.

Nutrition Facts : Calories 555.7, Fat 43.6, SaturatedFat 36.6, Cholesterol 64, Sodium 998.9, Carbohydrate 20, Fiber 2.1, Sugar 6.7, Protein 28.6

TOM GAI KAA ONN (CHICKEN COCONUT CREAM SOUP)

Tom Gai Kaa Onn (Chicken Coconut Cream Soup) image

Provided by Food Network

Categories appetizer

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

One 4-inch piece young galangal or 5-inch piece fresh young ginger
9 cloves garlic, minced
15 sprigs cilantro stems with roots, minced (1/4 cup), plus 4 sprigs cilantro
4 stalks lemongrass, green parts and hard outer layers removed, 2 stalks minced, 2 stalks sliced into 3-inch lengths and lightly crushed
1 teaspoon Thai white peppercorns, dry roasted and finely ground
3 shallots, minced
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
4 cups fresh unsweetened coconut cream and milk (combined to make consistency of whole milk)
One 3-pound chicken, rinsed, thoroughly dried, and chopped into bite-size pieces
7 kaffir lime leaves, hard center stems removed, or zest of two limes
1/2 teaspoon sea salt
3 tablespoons fish sauce (namm pla)
7 fresh bird chiles or 5 to 6 serrano chiles
1 to 2 limes, sliced into wedges

Steps:

Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.

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

Tips:

Use fresh and flavorful ingredients. This will make all the difference in the final dish. Look for plump, juicy chicken breasts, fresh coconut milk, and fragrant galangal root.
Toast the spices before adding them to the soup. This will help to release their flavor and aroma.
Don't overcrowd the pot. If you add too much chicken or vegetables, the soup will be too thick and the flavors will be diluted.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the soup with rice, noodles, or bread. This will help to soak up the delicious broth.

Conclusion:

This chicken, coconut, and galangal soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of chicken, coconut milk, and galangal creates a flavorful and aromatic broth that is sure to please everyone at the table. With a few simple tips, you can make this soup even better. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!