Best 3 Chicken And Galangal Soup Recipes

Chicken and galangal soup, a classic dish from Southeast Asia, is a flavorful and aromatic soup that combines the savory taste of chicken with the unique, spicy kick of galangal. Made with fresh herbs, galangal adds a unique citrus and ginger-like flavor to the soup, creating a warm and comforting broth that will tantalize your taste buds. Whether you're looking for a quick and easy weeknight meal or a delicious and nutritious dish to serve at your next gathering, this chicken and galangal soup is sure to satisfy.

Here are our top 3 tried and tested recipes!

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.

EASIEST CHICKEN TACO SOUP

EASIEST CHICKEN TACO SOUP image

Make and share this EASIEST CHICKEN TACO SOUP recipe from Food.com.

Provided by JAMES S.

Categories < 4 Hours

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs chicken thighs
2 tablespoons olive oil
1 (6 ounce) package taco seasoning
1 onion
1 (15 ounce) can stewed tomatoes
2 teaspoons garlic (minced)
1 (4 ounce) can green chilies
1 1/2 cups water
1 (8 ounce) can green chili salsa
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (2 ounce) can chopped black olives
1 cup chicken broth

Steps:

Boil chicken for 20 minutes in a pot of water.
Start chopping onion and mincinng garlic.
Put olive oil, taco seasoning, onions, and garlic in a large pot and saute on medium heat.
Shred the boiled chicken and add to the pot with the onion mixture.
Once the onions are soft and turning transparent, add everything else and let simmer for 1 to 1.5 hours.
Serve over chips and cheese.

Nutrition Facts : Calories 603.5, Fat 31.1, SaturatedFat 8, Cholesterol 143.3, Sodium 2291.4, Carbohydrate 43.6, Fiber 13.8, Sugar 8.5, Protein 39.7

Tips:

Use fresh ingredients: Fresh chicken, galangal, and other ingredients will give your soup the best flavor.
Don't overcook the chicken: Overcooked chicken is tough and dry. Cook it just until it is cooked through, which should take about 10-12 minutes.
Use a good quality broth: The broth is the base of your soup, so make sure it is flavorful. You can use homemade broth or a good quality store-bought broth.
Add vegetables: Vegetables add flavor, nutrients, and texture to your soup. You can add any vegetables you like, such as carrots, celery, onions, or mushrooms.
Season to taste: Season your soup with salt, pepper, and other herbs and spices to taste.
Serve with rice or noodles: Chicken and galangal soup is often served with rice or noodles. This helps to make the soup more filling and satisfying.

Conclusion:

Chicken and galangal soup is a delicious and healthy soup that is easy to make. It is a great way to use up leftover chicken, and it can also be made with fresh chicken. This soup is also a good source of protein, vitamins, and minerals. It is a perfect meal for a cold day, or any day when you are looking for a comforting and flavorful soup.