Thai Galangal Chicken Soup ( Tom Ka Gai)

Recipe by Jubes
READY IN: 45mins




  • 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.
  • 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.
  • Remove from the heat and allow to stand for 10 minutes.
  • Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
  • Rinse your saucepan.
  • Return your stock/soup base to the same saucepan.
  • Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
  • 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.
  • Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
  • Serve hot.