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    You are in: Home / Recipes / Chicken and Galangal Soup (Tom-Ka-Gai) Recipe
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    Chicken and Galangal Soup (Tom-Ka-Gai)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Ducky's Note:

    This was a dish prepared at a Thai cooking class I attended. It was made by a native Thai woman who learned to cook at her mother's apron strings. It has a wonderful taste, which can be adjusted by the amount of the ingredients added. Vegetables, such as broccoli and yellow onions, can easily be substituted for the chicken.

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    Units: US | Metric


    1. 1
      Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
    2. 2
      Continue to simmer, uncovered, stirring occasionally for a couple minutes.
    3. 3
      Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
    4. 4
      Add tomatoes and remaining coconut milk and bring to a boil.
    5. 5
      Add water, as needed, for desired consistency and taste and bring to a boil.
    6. 6
      Add mushrooms and cook until desired consistency.
    7. 7
      Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
    8. 8
      Turn off heat, add cilantro and serve immediately.

    Ratings & Reviews:

    • on June 03, 2012


      I love this recipe. I've made the dish a number of times. I pick up Tom Ka paste packets in an Asian/Chinese grocery store. I use 1 or 1 1/2 serano pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken and Galangal Soup (Tom-Ka-Gai)

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 391.7
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 23.3 g
    Cholesterol 46.4 mg
    Sodium 776.9 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 1.6 g
    Sugars 6.1 g
    Protein 20.1 g

    The following items or measurements are not included:


    tom kha paste

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