Thai galangal chicken soup (Tom kha gai) from Roots: The Definitive Compendium with More Than 225 Recipes (page 121) by Diane Morgan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on April 21, 2013

    Pg. 121. This soup turned out to be really good, despite my reservations. I was unable to find galangal (even at my local Asian market), so I used grated ginger instead. I was initially concerned that the amount of liquid would not be enough for the large amount of mushrooms, but it worked out fine. With the 5 Thai bird chiles, this is a very spicy soup, which we liked. I do have to say that it's not a very attractive soup -- it's very milky in appearance. I recommend using the highest quality coconut milk since it plays such a role in the texture and appearance of the soup.

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