What’s the best way to store leftover Coconut Galangal Chicken Soup?

Let it cool before refrigerating in an airtight container. It stays fresh for about two days. Reheat slowly over low heat, and add a splash of water or stock if the broth thickens. This keeps your Coconut Galangal Chicken Soup silky and smooth.

How can I make Coconut Galangal Chicken Soup vegetarian or vegan?

Simply replace chicken with tofu or mixed mushrooms, use vegetable broth instead of chicken stock, and substitute soy sauce for fish sauce. The result is a plant-based Coconut Galangal Chicken Soup that’s equally flavorful and comforting.

Can I use ginger instead of galangal in Coconut Galangal Chicken Soup?

Yes, you can substitute fresh ginger if galangal isn’t available. However, the flavor will be slightly different since galangal has a sharper, citrusy note. Even with ginger, Coconut Galangal Chicken Soup remains delicious and aromatic.

What is the main difference between Coconut Galangal Chicken Soup and Tom Yum soup?

Tom Yum focuses on a clear, spicy-sour broth, while Coconut Galangal Chicken Soup uses coconut milk to create a rich, creamy texture. Both feature lemongrass and lime, but galangal and coconut give the latter a deeper, more comforting flavor.

Coconut Galangal Chicken Soup: A Delicious Thai Comfort Dish

Description

A creamy, aromatic Thai soup made with coconut milk, galangal, lemongrass, and tender chicken, offering a balance of salty, sour, spicy, and sweet flavors in every spoonful.

Ingredients

Scale

2 cups chicken stock, unsalted, preferably homemade
1 ½ cups coconut milk (see note 1)
½ teaspoon table salt
1 lb chicken thigh, boneless and skinless, cut into 1-inch pieces (see note 2)
1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
12 thin slices galangal (see note 3)
5 makrut lime leaves, twisted to bruise and torn into large chunks
1–3 Thai chilies, to taste, smashed or cut into large pieces
2 tablespoons fish sauce
1 teaspoon finely chopped palm sugar or granulated sugar
5.5 oz oyster mushrooms, torn into bite-size pieces
2 ½ tablespoons lime juice
Chopped green onion and/or cilantro, for garnish
Jasmine rice, for serving, optional

Instructions

Bring the chicken stock to a gentle boil, then add the salt and chicken thigh pieces. Simmer for about 15 minutes or until the chicken becomes fork-tender.
Add the coconut milk, lemongrass, galangal, makrut lime leaves, Thai chilies, mushrooms, half of the fish sauce, and sugar. Simmer lightly for 5 minutes to allow the flavors to infuse.
Taste and add more fish sauce if needed. Turn off the heat, stir in the lime juice, then taste again and adjust for balance.
Top with chopped green onions and/or cilantro before serving.
Serve hot with jasmine rice as part of a Thai meal or enjoy it on its own.

Notes

Note 1: Use full-fat coconut milk for a richer texture. Stir well before measuring to blend the cream and liquid.
Note 2: Chicken thigh meat stays tender and flavorful; breast meat can be used for a leaner version.
Note 3: Fresh galangal provides the best aroma, but frozen slices are acceptable substitutes. Avoid using dried galangal as it lacks flavor.
The herbs (lemongrass, galangal, and lime leaves) are for infusion only and should be removed before serving or clearly mentioned to guests.

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 330
Sugar: 6g
Sodium: 780mg
Fat: 25g
Saturated Fat: 20g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 20g
Cholesterol: 65mg

Keywords: Coconut Galangal Chicken Soup, Tom Kha Gai recipe, Thai coconut chicken soup, creamy coconut soup, easy Tom Kha soup recipe