Chicken and Galangal Soup (Tom Kha Gai)

This is one of two recipes I made tonight from my Thai Cooking: Step-By-Step cookbook for the project.

The soup is okay. Tasty, subtle flavor. Is it worth 7 WW points for a cup? I’m not entirely convinced. But it was a nice change of pace. It’s a meaty soup, so I might recommend for a light dinner instead of as an appetizer, as we had it.

2 inch piece galangal, peeled and thinly sliced

1 can coconut milk

1 and 1/3 cups chicken broth

2 breasts chicken, thinly sliced

2 Thai chiles, chopped

2 tbsp fish sauce

1 tsp brown sugar

handful cilantro, chopped

4 oz mushrooms, sliced

cooking spray

In your pot, sautee mushrooms (spray with cooking spray). Set aside.

Combine galangal, coconut milk and stock in pan. Bring to a boil and simmer 10 minutes.

Add chicken, mushrooms and chiles and simmer 8 minutes. Stir in fish sauce and brown sugar.  Garnish with cilantro and serve hot.

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