Chicken and Galangal Soup

image :  Chicken and Galangal Soup


  • 1 quart (1 litre) chicken broth
  • 2 X 14 oz (400 ml) cans coconut milk
  • 1 tablespoon red curry paste
  • 3 inch (7.5cm) piece of galangal (or ginger) peeled and thickly sliced
  • 2 lemon grass stalks, trimmed and bruised
  • 6 kaffir lime leaves, bruised
  • 3 tablespoons fish sauce
  • 3 tablespoons grated palm sugar (or packed brown sugar)
  • 1 lb (500g) skinless, boneless chicken thighs, chopped
  • 8 oz (250g) small white mushrooms, quartered
  • 1/4 cup lime juice
  • 1/3 cup loosely packed cilantro leaves


Combine the broth, coconut milk, curry paste, galangal, lemon grass, lime leaves, fish sauce and sugar in a large saucepan over medium heat. Simmer, uncovered, for 10 minutes to infuse the flavours.

Add chicken. Bring to a gentle boil. Reduce the heat to medium-low. Simmer, uncovered, for about 10 minutes or until the chicken is cooked.

Add the remaining ingredients and cook for about 5 minutes or until mushrooms are softened. Remove lemon grass stalks, lime leaves and galangal before serving if desired. Serves 8.