Chicken and galangal soup originates from Thailand and if you have been to a Thai restaurant you will most probably see it featured in the menu. It is quick and easy to prepare at home and hugely satisfying. Besides chicken, you can use seafood, pork, duck, mushrooms, … lots of possibilities.
Recipe (source: David Thompson’s Thai Food)
2 cups home made chicken stock
1 cup coconut milk
1 cup coconut cream
6 quail eggs, boiled and shelled (optional)
Pinch of salt
1tsp palm sugar
2 stalks lemongrass, trimmed
3 red shallots, peeled
2 coriander roots, scraped
1 green chilli, coarsely cut
1 red chilli, coarsely cut
10 slices galangal
3 kaffir lime leaves
100g mushrooms, sliced
100g chicken thigh fillets, sliced or left over roast chicken
2-3tbsp fish sauce
1tbsp lime juice
1tbsp coriander leaves
- In a pan, combine stock with coconut milk and cream.
- Bring to the boil, season with salt and sugar.
- Bruise lemongrass, shallots, coriander roots and chillis using a pestle and mortar. Add to boiling stock, along with galangal and kaffir lime leaves.
- Simmer for a few minutes, then add mushrooms and chicken, turn down the heat and continue to simmer until chicken is cooked.
- Add the quail eggs.
- Season with fish sauce and lime juice.
- Garnish with coriander leaves.
Note: Lately I have switched from using tin coconut milk/cream to creamed coconut made from 100% coconut. To make milk or cream, I add hot water to it. Unlike the canned milk/cream, it also contains all the fibre of the coconut with a fat content of 70%.
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