RECIPES USING GALANGAL RECIPES

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THAI GALANGAL CHICKEN SOUP ( TOM KA GAI) RECIPE - FOOD.COM



Thai Galangal Chicken Soup ( Tom Ka Gai) Recipe - Food.com image

This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 15

3 cups chicken stock, gluten-free if required for diet (750ml)
20 g fresh galangal, peeled and sliced thickly
2 sticks fresh lemongrass, cut into 5 cm pieces
4 kaffir lime leaves
2 teaspoons coriander roots, and stems (cilantro)
500 g chicken thigh fillets or 500 g chicken breast fillets, sliced thinly
200 g straw mushrooms, drained and rinsed under clean water
1 cup coconut milk
4 teaspoons lime juice
4 teaspoons fish sauce, gluten-free if required for diet
1 teaspoon grated palm sugar or 1 teaspoon brown sugar
1/4 cup loosely packed fresh coriander leaves (Cilantro)
2 fresh small thai red chilies, seeded and sliced thinly
2 fresh kaffir lime leaves, shredded
1 stick fresh lemongrass, sliced thinly

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.

Nutrition Facts : Calories 506.4, FatContent 19.6, SaturatedFatContent 13.3, CholesterolContent 109.2, SodiumContent 1056.7, CarbohydrateContent 50.7, FiberContent 1.8, SugarContent 42.5, ProteinContent 32.6

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BEST GALANGAL RECIPES AND GALANGAL COOKING IDEAS
Best Recipes. Galangal. Beef Rendang. This Indonesian recipe, known as rendang, is from Angin Mamiri Restaurant in Chicago. It's …. Read More delicious served with sticky white rice. Look for salam leaf and galangal, a ginger-like rhizome, in Southeast Asian grocery stores. For a milder result, use fewer chilies or use paprika instead.
From thedailymeal.com
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10 GALANGAL RECIPES | GALANGAL RECIPE COLLECTION ...
Mar 09, 2018 · 21. calories. per. serving. Tom Yum Soup Recipe, Thai Soup. by Tarla Dalal. 4 reviews. Just a sip of this soup, and you will instantly by engulfed by the intoxicating hot and sour flavour! A zesty mix of chilli, lemon grass, Kafir leaves, ginger, lemon, and more flavours, the Tom Yum Soup has a very unique and vibrant flavour that has made it ...
From tarladalal.com
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