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Chicken, Galangal, and Coconut Milk Soup

Chicken, Galangal, and Coconut Milk Soup Recipe

  • 2 tablespoons peanut oil
  • ½ medium onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 Thai bird chile, preferably red; or 1 serrano or jalapeño chili, seeded and chopped
  • 2 slices peeled galangal or fresh ginger
  • 1 dried lemongrass stalk, cut into 2-inch lengths and crushed (no substitute)
  • 1 teaspoon Thai red chili paste
  • 4 cups Basic Asian Chicken Soup
  • 2 cups canned coconut milk
  • 2 tablespoons fresh lime juice
  • 2 skinless and boneless chicken breasts, cut into ½-inch cubes
  • 12 shiitake mushroom caps, sliced in strips
  • 1 to 2 teaspoons Thai fish sauce (nam pla), or ½ teaspoon salt, or to taste
  • 2 scallions, white and green portions, sliced
  • 4 fresh cilantro (coriander) sprigs
  • 2 cups steamed jasmine or basmati rice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 586kcal (29%)
Total Fat 35g (54%)
Saturated Fat 23g (117%)
Cholesterol 76mg (25%)
Total Carbohydrate 40g
Dietary Fiber 4g
Sugars 1g
Protein 32g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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