Galangal, Chicken and Coconut Soup

Preparation info
  • Serves

    Four to Six

    • Difficulty


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.


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


  1. 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