Chicken and Galangal Soup
Chicken and Galangal Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken and galangal soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chicken and Galangal Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Chicken and Galangal Soup is something that I’ve loved my whole life.

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. Return your stock/soup base to the same saucepan.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken and galangal soup using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken and Galangal Soup:
  1. Get 200 gr Chicken Slices
  2. Take 2 cup Coconut Milk
  3. Make ready 6 slices Galangal
  4. Take 2 Lemongrass (slice)
  5. Get 4 pcs Kaffir Lime Leaf
  6. Take 5 leaves Saw Coriander (cut into 1 cm. length)
  7. Get 5 pcs Red Chili (smash)
  8. Get 1 tbsp Fish Sauce
  9. Take 1-2 tbsp Lime Juice
  10. Prepare 1 tsp Soy Sauce
  11. Make ready 1 tsp Sugar
  12. Get 1 tsp Salt

Tom Kha Gai is a soup made of chicken (Gai) cooked (Tom) in coconut milk which has been infused with galangal (Kha), lemongrass, and kaffir lime leaves. Galangal (the 'kha' in tom kha kai), kaffir (or makrut) lime leaves, and lemongrass have come to define tom kha kai. Tom Ka Gai - Galangal, chicken and coconut soup. Tom Ka Gai is also known as Thai coconut chicken soup.

Instructions to make Chicken and Galangal Soup:
  1. Pour coconut milk in pot and place on stove.
  2. Add galangal, lemongrass, kaffir lime leaf, chili and salt then bring to boil.
  3. Put chicken into boiling coconut milk until it is cooked.
  4. Reduce heat, seasoning with fish sauce, white soy sauce, sugar and lime juice at last. Taste it and adjust flavor as you like.
  5. Sprinkle saw coriander and put in serving bowl.
  6. Tip : Taste is sour, salty, little spicy and rich flavor of herb (galangal, lemongrass and kaffir lime leaf). Good to eat with steamed jasmine rice. If you like juicy texture of chicken, you can use thigh but if not, chicken breast is also good choice, but don't boil too long until it is tough. If it's difficult to find coconut milk, you can use evaporated milk instead.

It is an authentic soup full of amazing Thai flavors. The broth is a hot and sour, spicy chicken soup made with coconut milk, galangal, Thai chili, coriander, lemongrass, straw mushrooms. Based on a Thai soup called Tom Kha Gai, this is a hot, spicy, sweet soup made with coconut milk. Raw or cooked chicken can be stored in a refrigerator for a few days, though it's important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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