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.
3⁄4 Cup (12 tbs) (Plain Water)
200 Gram, skinned
1⁄2 Cup (8 tbs)
3⁄4 Cup (12 tbs)
10 Gram, peeled
Mushrooms/Chanterelles / oysters mushrooms torn
Lemon grass stalk
10 Gram (1 Stalk Of Lemon Grass)
Thai fish sauce
10 Gram (Birds Eye)
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.
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.
Thai Chicken & Galangal Coconut Cream Soup Recipe Video