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.



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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