Lunch

Chicken and galangal soup (tom ka gai)

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.
4
35M

Ingredients

Method

1.Combine stock, galangal, lemongrass pieces, whole lime leaves and coriander mixture in large saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; stand 10 minutes. Strain stock through muslin into large heatproof bowl; discard solids.
2.Return stock to same cleaned pan. Add chicken and mushrooms; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until chicken is cooked through. Stir in coconut milk, juice, sauce and sugar; cook, stirring, until just heated through (do not allow to boil). Remove from heat; stir in coriander leaves, chilli, shredded lime leaves and lemongrass slices. Serve hot.

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