Thai Chicken Galangal and Tomato Soup full of flavour, Enjoy
Ingredients
- 1 cup chicken stock
- 1 chicken thigh fillet
- 1 tablespoon fish sauce
- ½ eschallot * other ½ below
- 1 small dried chilli
- ½ lemongrass, bruise with knife
- 2 ring slices of fresh galangal
- 2 kaffir lime leaves, torn
- ½* (the other ½) eschallot sliced
- ½ tablespoon tamarind juice
- 50g oyster mushrooms
- 1 teaspoon tom yum paste
- 4 cherry tomatoes, halved
- 1 tablespoon lime juice
- 1 kaffir lime leaf, torn, extra
- 2 coriander roots, whole
- 1 ring slice of ginger
- 1 lemongrass, extra
- salt and pepper
- a few coriander leaves for garnish
Method
- Bring stock to a boil in a medium saucepan
- Cut thigh fillet into bit size pieces and add to stock along with the fish sauce
- Reduce the heat and simmer for 10 – 15 minutes until chicken is cooked through
- While chicken is cooking pan fry the first ½ of eschallot (whole) face down in pan to char
- Add the dried chilli to the pan and cook till it slightly darkens, 1-2 minutes
- Add the chilli, eschallot, lemongrass, kaffir lime leaves and tom yum paste to the chicken mixture, simmer for 3 -5 minutes to infuse
- Add the remainder of ingredients, except the coriander leaves and bring soup back to a boil
- Season to taste
Garnish with coriander leaves
Note: Fresh galangal makes this dish but if unavailable you can replace it with ginger
* The herbs, lemongrass, galangal and coriander roots are not normally eaten they are for flavouring the soup only.
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