Galangal, Chicken and Coconut Soup

Name: Galangal, Chicken and Coconut Soup
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: chopped fresh red chillies, spring onions (scallions) and fresh coriander (cilantro) leaves, to garnish; 60 ml/4 tbsp fresh lime juice; 45 ml/3 tbsp Thai fish sauce; 300 g/11 oz skinless, boneless chicken breast portions, cut into thin strips; 115 g/4 oz/1 cup button (white) mushrooms, halved if large; 50 g/2 oz/½ cup baby corn cobs, quartered lengthways; 475 ml/16 fl oz/2 cups chicken stock; 2.5 cm/1 in piece fresh galangal, peeled and thinly sliced; 10 black peppercorns, crushed; 10 kaffir lime leaves, torn; 2 x 400 ml/14 fl oz cans coconut milk; 4 lemon grass stalks, roots trimmed

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This aromatic soup is rich with coconut milk and intensely flavoured with galangal, lemon grass and kaffir lime leaves.

Ingredients

4 lemon grass stalks, roots trimmed
2 x 400 ml/14 fl oz cans coconut milk

Asia
Thailand
South East Asia
Gluten-free
Soup

Method

Cut off the lower 5cm/2in from each lemon grass stalk and chop it finely. Bruise the remaining pieces of stalk. Bring the coconut milk and chicken stock to the boil in a large pan over a medium heat. Add the chopped and bruised lemon grass, the galangal, peppercorns and half the kaffir lime leaves, reduce the heat to low and simmer gently for 10 minutes. Strain the so