Chicken and Galangal Soup Recipe

(Tom Kha Gai)

Tom Kha Gai is the Thai name for this favorite soup found on the menu of most Thai restaurants.

Ingredients : Serves 6

1 Roasting chicken

10 slices Fresh, frozen, dried or brined galangal

400 ml Canned coconut milk

4 Coriander plants with roots

12 Black peppercorns, pounded

2 stems Lemon grass, thinly sliced

4 Fresh green chilies

1 teaspoon Salt or to taste

6 Fresh or frozen kaffir lime leaves

1 tablespoon Fish sauce

Lime juice to taste

• Cut the chicken into joints, then chop the joints into small serving pieces.

• If using dried galangal, soak it in hot water to cover for 30 minutes.

• Put chicken and galangal into a saucepan.

• Set aside half the can of coconut milk for adding later, and dilute the rest with water to make 750 ml thin coconut milk.

• Add thin milk to the pan with the chicken, add the well-washed and crushed coriander roots, pepper, lemon grass, whole chilies, salt and lime leaves.

• Bring to the boil over low heat.

• Simmer, uncovered, until the chicken is tender.

• Add the thick coconut milk, stirring constantly until heated through.

• Remove from heat and stir in fish sauce and sufficient lime juice to give a piquant flavor.

• Serve sprinkled with chopped coriander leaves and with steamed rice served separately.