Chicken and Galangal Soup Tom Ka Gai
Transport your taste buds straight to Thailand with the aromatic flavors of Chicken and Galangal Soup (Tom Ka Gai). This classic Thai recipe is a harmonious blend of creamy coconut milk, tender chicken, and the invigorating zest of galangal, lemongrass, and kaffir lime leaves. Balanced perfectly with the salty tang of fish sauce, the fresh brightness of lime juice, and a hint of spice from Thai bird’s eye chilies, this soup offers a comforting yet exotic experience. Button mushrooms add a hearty texture, while freshly chopped cilantro provides the perfect garnish. Ready in just 40 minutes, this dish is the epitome of bold yet delicate flavor, making it an ideal addition to weeknight dinners or an impressive appetizer for an exotic-themed meal. Serve it hot alongside steamed jasmine rice for a true taste of Thailand right in your kitchen. Perfect for lovers of Thai cuisine, this dish is a must-try!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 400 milliliters Coconut milk
- 500 milliliters Chicken stock
- 50 grams Galangal (sliced)
- 2 pieces Lemongrass stalks
- 5 pieces Kaffir lime leaves
- 200 grams Button mushrooms (sliced)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 3 pieces Thai bird’s eye chilies (sliced)
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
- 0 Salt (to taste)
Directions
Step 1
Slice the chicken breast into thin, bite-sized pieces and set aside.
Step 2
Trim the lemongrass stalks and lightly bruise them with the back of a knife to release their aroma. Cut them into 2-inch pieces.
Step 3
In a medium pot, bring the chicken stock to a gentle boil over medium heat.
Step 4
Add the sliced galangal, lemongrass pieces, and kaffir lime leaves to the pot. Let them simmer for 5–7 minutes to infuse the broth with their flavors.
Step 5
Reduce the heat to low and stir in the coconut milk. Let the mixture simmer gently; avoid boiling to prevent curdling.
Step 6
Add the chicken slices to the pot and cook for 5–7 minutes, or until fully cooked and tender.
Step 7
Stir in the button mushrooms and let them simmer for 3–4 minutes until softened.
Step 8
Season the soup with fish sauce, lime juice, sugar, and sliced bird’s eye chilies. Adjust flavors as needed by balancing salty, sour, spicy, and slightly sweet notes.
Step 9
Taste and add salt if necessary.
Step 10
Remove the pot from heat and ladle the soup into serving bowls.
Step 11
Garnish each bowl with freshly chopped cilantro leaves and serve hot alongside steamed rice or by itself.
Nutrition Facts
| Serving size | (1900.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1358.6 |
| Total Fat 25.5g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 455mg | 0% |
| Sodium 4797.5mg | 0% |
| Total Carbohydrate 96.3g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 40.4g | |
| Protein 185.7g | 0% |
| Vitamin D 85IU | 0% |
| Calcium 262.2mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 3711.7mg | 0% |
Source of Calories