Chickenandgalangalsoup Recipes

Steps:

• Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
• Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
• Remove from the heat and allow to stand for 10 minutes.
• Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
• Rinse your saucepan.
• Return your stock/soup base to the same saucepan.
• Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
• Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
• Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
• Serve hot.

Steps:

• Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
• When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
• Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
• You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Steps:

• Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
• Continue to simmer, uncovered, stirring occasionally for a couple minutes.
• Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
• Add tomatoes and remaining coconut milk and bring to a boil.
• Add water, as needed, for desired consistency and taste and bring to a boil.
• Add mushrooms and cook until desired consistency.
• Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
• Turn off heat, add cilantro and serve immediately.

Steps:

• Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
• Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
• Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
• Add to boiling stock along with galangal and lime leaves.
• Simmer slowly for 20 minutes.
• Strain out all solids.
• Return liquid to pot and add chicken and mushrooms.
• Simmer until chicken is cooked.
• Add fish sauce and lime juice.
• Stir to incorporate.
• Ladle into bowls.
• Garnish with cilantro and green onion.

Steps:

• 1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
• 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
• 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
• 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
• 5. Add final can of Coconut milk. return to boil and remove pan from heat.
• 6. Add Lime juice stir and serve.

Steps:

• Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.
• Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.
• Add the tomatoes and mushrooms and simmer for 2-3 minutes.
• Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.
• Taste, then adjust the seasoning if necessary.
• This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.
• Serve garnished with coriander leaves.