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How to Make Authentic Thai Chicken Tom Saep with Galangal

This Thai Chicken Tom Saep with Galangal recipe brings the bold flavors of Thailand to your kitchen. The soup features tender chicken simmered in a fragrant broth infused with galangal, lemongrass, and kaffir lime leaves. It's a perfect blend of spicy, sour, and savory that will warm you from the inside out.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Thai Chicken Tom Saep with Galangal is a vibrant, spicy soup that combines tender chicken with aromatic herbs and the unique flavor of galangal, creating a perfect balance of sour, spicy, and savory notes.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups chicken broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 3 kaffir lime leaves, torn
  • 50g galangal, sliced thinly
  • 3 Thai bird's eye chilies, smashed
  • 2 shallots, sliced
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon palm sugar (or brown sugar)
  • 1/4 cup cilantro leaves, chopped
  • 2 green onions, sliced
  • 1 cup mushrooms, sliced (optional)

Instructions

  1. In a large pot, bring the chicken broth to a boil over medium-high heat.

  2. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies to the broth. Reduce heat and simmer for 5 minutes to infuse the flavors.

  3. Add the chicken pieces and sliced shallots to the pot. Simmer for 10-12 minutes or until the chicken is cooked through.

  4. If using mushrooms, add them now and cook for an additional 2-3 minutes.

  5. Stir in the fish sauce, lime juice, and palm sugar. Taste and adjust seasoning if needed.

  6. Remove from heat and discard the lemongrass pieces and kaffir lime leaves.

  7. Ladle the soup into serving bowls and garnish with cilantro leaves and sliced green onions.

  8. Serve hot and enjoy your authentic Thai Chicken Tom Saep with Galangal!

Chef's Notes

  • For a milder version, reduce the number of chilies or remove the seeds before adding.
  • If you can't find galangal, you can substitute with ginger, though the flavor will be slightly different.
  • To make the soup more substantial, add rice noodles or serve over steamed jasmine rice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximate):

  • Calories: 250
  • Protein: 25g
  • Fat: 12g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Vitamin A: 5% DV
  • Vitamin C: 15% DV
  • Iron: 10% DV

This soup is high in protein and low in carbohydrates. It's also a good source of vitamins and minerals from the herbs and spices used.

Serving Suggestions

  • Serve with a side of steamed jasmine rice to soak up the flavorful broth.
  • Accompany with fresh Thai basil leaves and lime wedges on the side for diners to add as desired.
  • For a complete Thai meal, serve alongside a green papaya salad (Som Tam) and crispy spring rolls.
  • Pair with a cold Thai iced tea or a light lager beer to balance the spiciness of the soup.
  • Garnish with a sprinkle of fried shallots for added texture and flavor.