Recipe courtesy of Su-Mei Yu
Save Recipe Print
Makes 6 servings



Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate. 

In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked. 

Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.


Hot and Sour Thai Soup: Tom Yum Goong

Recipe courtesy of Tyler Florence

Gai Yang: Grilled Chicken

Recipe courtesy of David Thompson

Meatball Tom Toms with Parmesan Cream

Recipe courtesy of Robert Irvine

Tom Yum Soup

Recipe courtesy of Anan Hochindarat

Tom Yum Soup

Recipe courtesy of Anan Hochindarat

Grilled Chicken Wings in Gai Yang Sauce

Recipe courtesy of Gourmet Magazine

Tom Yum Seafood Soup

Recipe courtesy of Jitlada

Khao Tom (Thai Rice Soup)

Recipe courtesy of David Rosengarten

Araya's Place Tom Yum Soup

Recipe courtesy of Araya's Place

Browse Reviews By Keyword

          Latest Stories