Chicken And Galangal Soup Food

THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)

Steps:

• 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.

CHICKEN AND GALANGAL SOUP (TOM-KA-GAI)

Steps:

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

CHICKEN, COCONUT AND GALANGAL SOUP

Steps:

• Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.
• Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.
• Add the tomatoes and mushrooms and simmer for 2-3 minutes.
• Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.
• Taste, then adjust the seasoning if necessary.
• This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.
• Serve garnished with coriander leaves.

CHICKEN AND GALANGAL SOUP

Steps:

• In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
• Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
• Add to boiling stock along with galangal and lime leaves.
• Simmer slowly for 20 minutes.
• Strain out all solids.
• Return liquid to pot and add chicken and mushrooms.
• Simmer until chicken is cooked.
• Add fish sauce and lime juice.
• Stir to incorporate.
• Ladle into bowls.
• Garnish with cilantro and green onion.

TOM KHA GAI (CHICKEN GALANGAL SOUP)

Steps:

• 1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
• 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
• 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
• 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
• 5. Add final can of Coconut milk. return to boil and remove pan from heat.
• 6. Add Lime juice stir and serve.