Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Galangal Chicken Soup ( Tom Ka Gai) Recipe
    Lost? Site Map

    Thai Galangal Chicken Soup ( Tom Ka Gai)

    Thai Galangal Chicken Soup ( Tom Ka Gai). Photo by Chef #1802378414

    1/7 Photos of Thai Galangal Chicken Soup ( Tom Ka Gai)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    **Jubes**'s Note:

    This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Soup or Stock Base

    Ingredients to add just before serving


    1. 1
      Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
    2. 2
      Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
    3. 3
      Remove from the heat and allow to stand for 10 minutes.
    4. 4
      Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
    5. 5
      Rinse your saucepan.
    6. 6
      Return your stock/soup base to the same saucepan.
    7. 7
      Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
    8. 8
      Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
    9. 9
      Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
    10. 10
      Serve hot.

    Ratings & Reviews:

    • on December 11, 2012


      I have made this soup dozens of times and never thought to cook in the chicken broth! I had been reserving half of the coconut milk for last boil, Also letting the mixture stand for 10 minutes is brilliant! I cant wait to try your method!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2013


      Absolutely delicious! This recipe of Tom Ka Gai is among the best I've had. I'm fortunate to have an Asian grocery store near the house and a kaffir lime tree in the back yard, so I didn't have to substitute any ingredients. I realized after I took the photo that I left off the red pepper, but added it while eating. It provided the perfect amount of heat. Made for Mike and the Appliance Killers ZWT9.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2010


      Delicious Jubes, just delicious. My dh & I love thai soup and this treat did not disappoint. Wow, what flavor. Love the use of the galangal and coriander root and stems. I used a crush lemongrass paste, frozen kaffir lime leaves and substituted red pepper flakes for the red chilies, as I couldn't find any. The flavor of this soup is fantastic, so many beautiful seasonings. Thank you so much for sharing a recipe, that I will make again often. :)

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

    Read All Reviews (6)


    Nutritional Facts for Thai Galangal Chicken Soup ( Tom Ka Gai)

    Serving Size: 1 (446 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 506.4
    Calories from Fat 176
    Total Fat 19.5 g
    Saturated Fat 13.3 g
    Cholesterol 109.1 mg
    Sodium 1056.7 mg
    Total Carbohydrate 50.7 g
    Dietary Fiber 1.7 g
    Sugars 42.4 g
    Protein 32.6 g

    The following items or measurements are not included:


    fresh lemongrass

    kaffir lime leaves

    coriander roots

    kaffir lime leaves

    fresh lemongrass

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes