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Making Thai Chicken And Galangal Coconut Cream Soup.

allthai's picture
Thai Chicken and Galangal Coconut Cream Soup doesn't take long to cook. You can replace the chicken with any meat or seafood.
Ingredients
  Chicken stock/Plain water 3⁄4 Cup (12 tbs)
  Chicken breast 200 Gram, skinned
  Young galangal 10 Gram, sliced thinly
  Coconut cream 1⁄2 Cup (8 tbs)
  Coconut milk 3⁄4 Cup (12 tbs)
  Kaffir lime leaves 6 Gram, stem removed and torn
  Red shallots 10 Gram, peeled
  Sliced straw mushrooms 40 Gram (Substitute With Chanterelles Or Oysters Mushrooms Torn)
  Lemon grass stalk 10 Gram, bruised and sliced into 1 inch lengths (1 Stalk)
  Coriander/Cilantro leaves 1 Tablespoon
  Coriander 1 , root scraped
  Lime juice 2 Tablespoon
  Thai fish sauce 2 Tablespoon
  Red bird's eye chilies 10 Gram
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.

If you would like to learn how to cook Thai food from Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us.

Created by
All Thailand Experiences

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Taste: 
Spicy
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
2
Story
Now you can learn to cook this dish at home using the recipe and online video taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Chicken and Galangal Coconut Cream Soup but about the ingredients.
Subtitle: 
Thai Chicken and Galangal Coconut Cream Soup

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