Name: Chicken and galangal soup (tom ka gai)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cup (750ml) chicken stock; 20 gram fresh galangal, sliced thickly; 2 sticks fresh lemongrass, cut into 5cm pieces; 4 fresh kaffir lime leaves; 2 teaspoon coarsely chopped coriander root and stem mixture; 500 gram chicken thigh fillets, sliced thinly; 200 gram canned straw mushrooms, drained, rinsed; 1 cup (250ml) coconut milk; 1 tablespoon lime juice; 1 tablespoon fish sauce; 1 teaspoon grated palm sugar; 1/4 cup loosely packed fresh coriander leaves; 2 fresh small red thai chillies, seeded, sliced thinly; 2 fresh kaffir lime leaves, shredded; 1 stick fresh lemongrass, sliced thinly

Chicken and galangal soup (tom ka gai)

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.

Ingredients

3 cup (750ml) chicken stock

20 gram fresh galangal, sliced thickly

2 sticks fresh lemongrass, cut into 5cm pieces

4 fresh kaffir lime leaves

2 teaspoon coarsely chopped coriander root and stem mixture

500 gram chicken thigh fillets, sliced thinly

200 gram canned straw mushrooms, drained, rinsed

1 cup (250ml) coconut milk

1 tablespoon lime juice

1 tablespoon fish sauce

1 teaspoon grated palm sugar

1/4 cup loosely packed fresh coriander leaves

2 fresh small red thai chillies, seeded, sliced thinly

2 fresh kaffir lime leaves, shredded

1 stick fresh lemongrass, sliced thinly

Method

1.Combine stock, galangal, lemongrass pieces, whole lime leaves and coriander mixture in large saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; stand 10 minutes. Strain stock through muslin into large heatproof bowl; discard solids.

2.Return stock to same cleaned pan. Add chicken and mushrooms; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until chicken is cooked through. Stir in coconut milk, juice, sauce and sugar; cook, stirring, until just heated through (do not allow to boil). Remove from heat; stir in coriander leaves, chilli, shredded lime leaves and lemongrass slices. Serve hot.

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Ingredients

Method

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