Print this recipe

Thai chicken soup with coconut milk and galangal

Recipe by:Chad Minton
The Ritz-Carlton, Marina Del Rey


  • 1 tablespoon vegetable oil
  • 1 shallot, thinly sliced
  • 1/2 teaspoon minced garlic
  • 1 tablespoon minced lemongrass, tender white part only
  • 1 teaspoon hot red pepper flakes, or to taste
  • 1 teaspoon ground chile paste, or to taste
  • 1-inch knob galangal, thinly sliced and bruised with a back of a knife
  • 3 cups low-sodium chicken broth
  • 2 tablespoons Asian fish sauce, or to taste
  • 1 teaspoon sugar
  • 2 cups coconut milk
  • 1/2 pound skinless, boneless chicken breasts or thighs, cut into 1/2 inch cubes
  • 1 cup straw mushrooms, or white mushrooms
  • 1/2 cup cubed ripe tomato
  • 1/2 teaspoon fresh lime juice
  • 2 kaffir lime leaves, halved, or 1 teaspoon grated lime zest
  • 6 cilantro sprigs, chopped for garnish


Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemongrass, pepper flakes and chile paste; cook for about 30 seconds, or until lightly brown.

Working quickly and without burning the spices, add the galangal, chicken broth, fish sauce, sugar and coconut milk. Bring to a boil; add the chicken, mushrooms and tomato. When it comes to a boil again, turn off the heat and add the lime juice and lime leaves.

Serve immediately, garnished with the cilantro.

Serves 6
*The secret of this soup is the galangal, or Thai ginger, available fresh or frozen at Asian grocery stores. For the best flavor, give it a few whacks with a knife before adding it to the broth.

Califonia Bountiful