Chicken and Galangal Soup

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Total Time
1hr 30mins
45 mins
45 mins

This is adapted From David Thompsons Thai Food. It has become one of my all-time favorite soups. It is TDF. Adopted 9/06

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

5 5

As he says, this soup is to die for, I ventured into our local asian market and was able to find everything I needed to make this exact, it is amazingly delicious and alot easier than it sounds, if you can find all the ingredients, I suggest you try it, you won't be sorry!

5 5


5 5

Yes!!! It's wonderful! I didn't have palm sugar, so used dark brown sugar instead. Oh, and used Japanese green chilies. (Went easy on these and used only 2, but 3 would have been fine.) I had chicken, homemade stock, lime, galangal, kaffir lime leaves, coriander roots, the chilies, coconut milk and lemon grass in the freezer, so this became a clean out the freezer project, too. Thank you for the recipe, Mean Chef. If I made this once a week I wouldn't need to freeze things, would I?