Spicy soup with chicken, coconut milk and galangal root
4 servings
30 minutes
Spicy soup with chicken, coconut milk, and galangal root is a classic Thai dish that captivates with its exotic flavor and rich aromas. Its history traces back to the traditions of Thai culinary workshops where fresh herbs, spices, and coconut milk are combined. Galangal adds subtle citrus and ginger notes to the soup while chili pepper adds spiciness. Lime leaves and lemongrass make the taste refreshing, and fish sauce enhances the depth of aroma. The soup has a delicate creamy texture thanks to coconut milk and pairs wonderfully with chicken and mushrooms. It is served hot, garnished with fresh herbs, creating a harmony of flavors and vibrant gastronomic impressions. This is an ideal choice for lovers of Asian cuisine and spicy aromatic dishes.
1
Boil coconut milk in a pot, add lime leaves, galangal root, lemon juice, fish sauce, sugar, chopped chili pepper, and lemon grass cut into 2.5 cm pieces. Simmer for 5 minutes.
- Coconut milk: 1 l
- Kaffir lime leaves: 6 pieces
- Galangal: 3 pieces
- Lemon juice: 1 tablespoon
- Fish sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Chili pepper: 1 teaspoon
- Lemongrass: 1 tablespoon
2
Add chicken cut into small pieces and mushrooms. Cook on low heat for 5 minutes. Add more lemon juice, fish sauce, or sugar if needed. If the soup is too thick, add some coconut milk or water.
- Chicken breast: 200 g
- Button mushrooms: 100 g
- Lemon juice: 1 tablespoon
- Fish sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Coconut milk: 1 l
3
Pour into bowls, serve with fresh coriander, mint, or basil leaves.
- Kaffir lime leaves: 6 pieces
