Chicken and Galangal Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is adapted From David Thompsons Thai Food. It has become one of my all-time favorite soups. It is TDF. Adopted 9/06 Ingredients:
2 cups chicken stock |
1 cup coconut milk |
1 cup coconut cream |
1 pinch salt |
1 teaspoon palm sugar |
2 stalks lemongrass, trimmed |
3 shallots, peled |
2 coriander, roots scraped |
3 thai green chili, stems removed |
10 slices galangal, peeled |
3 kaffir lime leaves |
8 ounces mushrooms, cut into bite sized pieces (chanterelles, straw, oyster or button) |
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite sized pieces |
3 tablespoons fish sauce |
2 tablespoons lime juice |
1/4 cup cilantro leaf, chopped |
1/4 cup green onion, thinly sliced |
Directions:
1. In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
2. Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
3. Add to boiling stock along with galangal and lime leaves.
4. Simmer slowly for 20 minutes.
5. Strain out all solids.
6. Return liquid to pot and add chicken and mushrooms.
7. Simmer until chicken is cooked.
8. Add fish sauce and lime juice.
9. Stir to incorporate.
10. Ladle into bowls.
11. Garnish with cilantro and green onion.
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