Try this delicious creamy Thai chicken soup with coconut milk!
This is one of the easiest soups to make ever and it’s a great starter for an Asian menu. There is practically nothing you can do wrong, except putting the heat too high making it boil over.
If you can find it, use fresh galangal root (also known as galgant or ‘laos root’)! If you can’t find it fresh, use dried galangal or powder. Also unable to find that? Use ginger as the two roots are somewhat related, but be ready for a somewhat different taste, which is still delicious.
(For 4 people –loved ones or strangers- depending on who you want to impress)
- 400ml coconut milk
- 400ml chicken bouillon
- 5cm galangal root, peeled and cut into very thin slices
- 300g of chicken thighs, without bones, skin off
- 2 tablespoons Thai fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon red chili flakes
- Squirt of lime juice
- A few coriander leaves for garnish, roughly chopped
Make the soup in 4 easy steps
Combine the coconut milk, chicken bouillon and galangal slices in a pot. Bring to a simmer and cook for 10 minutes on medium heat. No lid needed. Watch the pot and make sure the mixture does not cook over!
Cut the chicken thighs into bite size chunks, add to the soup and cook for another 10 minutes until the chicken is tender and cooked through.
Add Thai fish sauce, brown sugar, chili flakes and a squirt of lime juice.
Taste and adjust seasoning with sugar, salt and pepper if needed.
Divide soup into preheated bowls, garnish with coriander leaves and share with your loved ones
Let me know in the comments what you think of the recipe! Think ginger can’t substitute for galangal? Would you use slightly different ingredients or even got a way better and more authentic recipe in the first place?