How to make it

  • In a sauce pan, combine stock or water with coconut cream and coconut milk.
  • Boil over high heat.
  • Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.
  • Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant.
  • Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.
  • The soup should be rich and creamy, salty, sour and spicy.
  • You can see the video making this dish taught by Chef Chanrat Karatna, nickname Air, at his cooking school in Chiang Mai Thailand on You Tube at

Reviews & Comments 4

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  • rhianna 8 years ago
    In USA, I've bought a jar of minced galangal. It seems to have no flavor! Prior to that I'd heard & used regular American ginger as a substitute, but the Amer. ginger is very sharp & fragrant.

    Please describe galangal's taste & smell & please sort out the Amer. ginger substitute.

    Thank you!
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    " It was excellent "
    sitbynellie ate it and said...
    Thank you for this recipe! It is my husband's favourite soup and we have only tasted it at our local (excellent) Thai restaurant.

    I may have to hunt for one or two of the ingredients but I might now be able to cook it at home for Tom!

    Thank you!!
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Yes, great recipe! Thanks for the post! High 5
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    I made similar and it is delcious!
    Was this review helpful? Yes Flag

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