Chicken and Galangal Soup
Warm up your senses with the tantalizing flavors of Chicken and Galangal Soup—an aromatic and creamy Thai-inspired dish perfect for any occasion. This recipe balances the rich, velvety coconut milk with the zesty brightness of fresh galangal, lemongrass, and kaffir lime leaves, creating a deeply flavorful and fragrant broth. Tender slices of chicken breast and earthy mushrooms add heartiness, while a touch of fish sauce, palm sugar, and lime juice harmonize the savory, sweet, and tangy notes. Customize the spice level with bird’s eye chilies, and finish with fresh cilantro for an herby garnish. Ready in just 35 minutes, this comforting soup is a fantastic choice for a quick, wholesome meal that will transport your taste buds straight to Southeast Asia! Perfect for fans of Thai cuisine, this dish is a must-try for anyone seeking bold, vibrant flavors.
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Ingredients
- 500 grams Chicken breast, thinly sliced
- 50 grams Fresh galangal, thinly sliced
- 2 Lemongrass stalks, lightly bruised and chopped
- 4 Kaffir lime leaves, torn
- 400 ml Coconut milk
- 400 ml Chicken stock
- 200 grams Mushrooms, quartered
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 2 Bird's eye chilies, sliced (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
Directions
Step 1
1. Prepare all the ingredients: Thinly slice the chicken breast, galangal, and chilies (if using). Bruise and chop the lemongrass, and tear the kaffir lime leaves into pieces.
Step 2
2. In a medium pot, bring the chicken stock and coconut milk to a gentle boil over medium heat.
Step 3
3. Add the galangal, lemongrass, and kaffir lime leaves to the pot. Let them simmer for 5-7 minutes, allowing their flavors to infuse the broth.
Step 4
4. Add the sliced chicken breast to the pot and cook for 5 minutes, or until the chicken is just cooked through.
Step 5
5. Stir in the mushrooms and let them simmer for another 3 minutes, until tender.
Step 6
6. Season the soup with fish sauce, lime juice, palm sugar, and salt. Adjust the seasoning to taste, adding more lime juice or fish sauce if desired.
Step 7
7. Add the sliced bird's eye chilies for a spicy kick (optional). Simmer for 1-2 more minutes.
Step 8
8. Remove the pot from heat and discard the lemongrass and kaffir lime leaves if desired.
Step 9
9. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1738.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1253.1 |
| Total Fat 23.9g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 449mg | 0% |
| Sodium 6731.8mg | 0% |
| Total Carbohydrate 76.4g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 48.8g | |
| Protein 180.0g | 0% |
| Vitamin D 79IU | 0% |
| Calcium 183.3mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 2920.0mg | 0% |
Source of Calories