Soup: Chicken and Galangal in Coconut Milk Soup (Tom Kha Gai)

Ingredients for 4 servings

4 cups coconut milk

2 stalks lemongrass, cut in 1 1/2 inch pieces and smashed

6 thin slices of fresh or frozen galangal

1 pound chicken breast halves, deboned and skinned

4 fresh kaffir lime leaves, deveined the center

6 small fresh red or green chili peppers, lightly smashed

1/2 cup coconut cream

2 tablespoons of fish sauce

2 tablespoons lime juice

Coriander springs for garnish


In a medium saucepan, heat coconut milk over medium heat until gently simmering.  Add lemongrass and galangal and simmer for 5 minutes without cover.

Cut chicken into 1-inch cubes.  Add to simmering coconut milk and bring to a boil over medium-high heat.  Reduce heat to medium for 3 to 4 minutes or until chicken is just firm while stirring frequently.  Put lime leaves, chili peppers, and coconut cream and cook over medium heat for 1 to 2 minutes.

Add the fish sauce and the lime juice.  Make 4 multi-course servings.

I love to hear your thoughts about this recipe.  Please leave your comments below

Related Blogs

2 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply