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Thai Chicken & Galangal Coconut Cream Soup

all.thai's picture
Thai chicken and galangal coconut cream soup or tom kha gai is a spicy and sour soup that is rich creamy and delightfully filling. The Thai chicken and galangal soup with coconut cream is a really flavorful soup that can be served as a starter or as an exotic snack.
Ingredients
  Chicken stock 3⁄4 Cup (12 tbs) (Plain Water)
  Chicken breast 200 Gram, skinned
  Galangal 10 Gram
  Coconut cream 1⁄2 Cup (8 tbs)
  Coconut milk 3⁄4 Cup (12 tbs)
  Kaffir lime 6 Gram
  Red shallots 10 Gram, peeled
  Mushrooms/Chanterelles / oysters mushrooms torn 40 Gram
  Lemon grass stalk 10 Gram (1 Stalk Of Lemon Grass)
  Coriander leaves 1 Tablespoon
  Coriander 1 Tablespoon
  Lime juice 2 Tablespoon
  Thai fish sauce 2 Tablespoon
  Red chilies 10 Gram (Birds Eye)
Directions

In a sauce pan, combine stock or water with coconut cream and coconut milk. Boil over high heat. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.

Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.

The soup should be rich and creamy, salty, sour and spicy.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Thai
Course: 
Appetizer
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Restriction: 
High Protein
Interest: 
Healthy
Servings: 
2
Now you can recreate Thai magic in your kitchen! The combination of chicken, fish, mushroom and coconut gives a refreshing and exotic feel to this soup. This lip- smacking soup can be stirred in minutes and can be a surprise treat for everyone at home.

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