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Galangal Chicken Soup
60 g chicken
5 thinly sliced galangal
1 (40 g) sliced lemon grass
40 g straw mushrooms
½ cup coconut milk
½ cup water or chicken stock
3-5 birds eye chilies
2 tsp fish sauce
2 tbsp lime juice
2 kaffir lime leaves
coriander leaves for garnish
Additional Information
Chef LeeZ Gourmet Thai Cuisine Chicken Galangal Soup is one of the in class favorites.
Instructions
- Place a pot over medium heat, add stock, coconut milk and bring to boil, add galangal and lemon grass, stir until fragrant.
- Add chicken and straw mushrooms. When the chicken and mushrooms are cooked (about 2 minutes), add the split kaffir lime eaves and chili, turn off heat.
- Add fish or soy sauce and lime juice.
- Pour the soup into serving bowls. Garnish with the coriander leaves.
Notes
Tom Kha Gai