Best 4 Chicken Coconut And Galangal Soup Recipes
Immerse yourself in the aromatic symphony of chicken coconut and galangal soup, a culinary gem that tantalizes the taste buds with its harmonious blend of savory, sweet, and tangy flavors. This comforting soup, deeply rooted in Southeast Asian tradition, harmoniously marries the delicate flavors of chicken and coconut milk, while galangal, a fragrant rhizome, adds a captivating layer of warmth and spice. Embark on a culinary journey to discover the secrets of crafting this exquisite soup, exploring variations and techniques to create a dish that is both authentic and uniquely yours.
Check out the recipes below so you can choose the best recipe for yourself!
THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)
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
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
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
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.
TOM KHA GAI (CHICKEN GALANGAL SOUP)
My first trip to Thailand I stumbled upon this soup and loved it so much I lingered around the restaurant until I was hungry enough to go back inside and eat more! I enjoyed it on subsequent trips to Thailand and at Thai restaurants in the U.S. Naturally I would attempt to make it myself and was pleasantly surprised how easy it was. I tried several online recipes of which I gathered tips and experience. The measurements used in this recipe have been tweaked little by little. Tips: - The Galangal root and Lemongrass are not expected to be eaten, they are added for flavor! - The Chicken breasts are easier to cut if slightly frozen. - Reserving some of the Coconut for the end makes the final color of the soup brighter. - Before slicing Lemongrass bruise slightly to aid flavor release. - Lime juice is added last because it loses effectiveness when cooked. - This soup is commonly garnished with Cilantro. I don't care for it. * The Galangal root and Kaffir Lime leaves can be tricky to find, check your local Asian market. All the ingredients can also be purchased online. There are even Tom Kha Gai kits online with all the fresh vegetables!
Provided by tomlinste
Categories Chicken Breast
Time 29m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- 1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
- 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
- 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
- 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
- 5. Add final can of Coconut milk. return to boil and remove pan from heat.
- 6. Add Lime juice stir and serve.
Nutrition Facts : Calories 1276.7, Fat 55.1, SaturatedFat 44.3, Cholesterol 65.5, Sodium 1826.2, Carbohydrate 169.3, Fiber 5.3, Sugar 152.1, Protein 33.8
CHICKEN AND GALANGAL SOUP (TOM-KA-GAI)
This was a dish prepared at a Thai cooking class I attended. It was made by a native Thai woman who learned to cook at her mother's apron strings. It has a wonderful taste, which can be adjusted by the amount of the ingredients added. Vegetables, such as broccoli and yellow onions, can easily be substituted for the chicken.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
- Continue to simmer, uncovered, stirring occasionally for a couple minutes.
- Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
- Add tomatoes and remaining coconut milk and bring to a boil.
- Add water, as needed, for desired consistency and taste and bring to a boil.
- Add mushrooms and cook until desired consistency.
- Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
- Turn off heat, add cilantro and serve immediately.
Nutrition Facts : Calories 391.8, Fat 31.2, SaturatedFat 23.4, Cholesterol 46.4, Sodium 776.9, Carbohydrate 12.3, Fiber 1.7, Sugar 6.2, Protein 20.2
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If possible, use organic ingredients to avoid any pesticides or herbicides.
- Don't overcrowd the pot: When you're adding the chicken and vegetables to the pot, don't overcrowd it. This will prevent the ingredients from cooking evenly.
- Simmer, don't boil: Bring the soup to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to develop and meld together.
- Season to taste: Taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice to taste.
Conclusion:
This chicken coconut and galangal soup is a delicious and easy-to-make soup that's perfect for a cold day. The combination of chicken, coconut milk, and galangal gives the soup a unique and flavorful taste. This soup is also a good source of protein and vegetables, making it a healthy and satisfying meal.
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