Galangal Lemongrass Coconut Soup is a cherished Thai recipe known for its aromatic and refreshing taste. This soup combines the earthy spiciness of galangal with the citrusy notes of lemongrass and the creamy richness of coconut milk. Originating from Thailand, it is a staple in Thai cuisine and beloved for its unique blend of flavors that stimulate the palate. Key ingredients such as chicken, mushrooms, and lime leaves contribute to a harmonious balance of savory and tangy tastes. The soup is often enjoyed as a starter or a light meal, offering a comforting and exotic experience. Its popularity stems from its aromatic qualities and the soothing comfort it provides, making it a favorite for both locals and international food enthusiasts.
Galangal Lemongrass Soup
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Galangal – 50 Grams
- Lemongrass – 2 Piece
- Chicken – 250 Grams
- Coconut Milk – 400 Ml
- Mushrooms – 100 Grams
- Lime Leaves – 4 Piece
- Fish Sauce – 2 Tbsp
- Lime Juice – 3 Tbsp
- Chili – 2 Piece
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
28 Grams
Total Fat
22 Grams
Saturated Fat
35 Mg
Cholesterol
800 Mg
Sodium
12 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
4 Grams
Sugars
18 Grams
Protein
Directions
Step 1
Slice the galangal and lemongrass into thin pieces. Bruise the lemongrass to release its flavor.
Step 2
In a pot, bring 1 liter of water to a boil. Add the galangal, lemongrass, and lime leaves. Simmer for 10 minutes.
Step 3
Add chicken pieces to the pot and cook until they are tender and cooked through, about 15 minutes.
Step 4
Pour in the coconut milk and bring the mixture back to a simmer. Add the mushrooms and cook for an additional 5 minutes.
Step 5
Stir in the fish sauce, lime juice, and sliced chili. Season with salt to taste.
Step 6
Remove from heat and let the soup rest for a few minutes. Serve hot, garnished with fresh cilantro if desired.
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