This is a stunning Thai soup that is warming and delicious.  I've added noodles in this recipe to make it into a dinner, however, they can be omitted and it's just as yummy.

So - what is Galangal you ask?

Galangal is used a lot in Thai cooking. It has a distinct peppery flavour and is used in curry pastes, stir fried dishes and soups. If you are lucky enough to live near a good Asian store you can buy it fresh, frozen or even brined in a jar. (I have bought it fresh in Eurasia store and the Asia Market in Dublin). Ginger is often used as a substitute if you can’t find galangal and it’s worked out just fine for me.

This is super easy to make. Preparation and cooking and will be completed in around 20 minutes! As always there are some substitute suggestions for ingredients that are hard to find.


1.    ½ litre chicken stock

2.    ½ litre coconut milk (Alpro from the fridge is really lovely for this (and a lot less fattening than tin of full fat coconut milk/cream and just 5 syns in Slimming World), but use whatever one you like and low fat is fine); if you want it super rich you can use 250ml coconut milk and 250ml coconut cream)

3.    Pinch of salt

4.    1-2 teaspoons palm or brown sugar

5.    2 stalks lemongrass, trimmed

6.    3 shallots, peeled

7.    2 coriander roots (which are a lot more fragrant than the leaves) or substitute with stems / leaves

8.    2-3 bird’s eye chillies

9.    10 slices galangal (or substitute with ginger)

10.  2-3 tablespoons fish sauce

11.  3 kaffir lime leaves (hard to find fresh, they are available frozen or use good quality dried ones)

12.  100g mushrooms torn or sliced (or peas as per photo as my daughter hates mushrooms!)

13.  180g prawns or 120g chicken sliced thinly (or shellfish, fish and/or veg)

14.  Juice of 1 lime

15.  To Serve: Extra bird’s eye chillies and coriander leaves

16. 2 portions of rice or wheat noodles cooked as per packet instructions



1.    In a pan combine stock with coconut milk, bring to the boil, season with salt and sugar.

2.    Bruise lemon grass, shallots, coriander roots and chillies using a pestle and mortar.

3.    Add to boiling stock together with galangal and lime leaves.

4.    Simmer for a few minutes then add mushrooms and chicken, turn down the heat and continue to simmer until the chicken is cooked.

5.    In a serving bowl, add the noodles, add mixed fish sauce, lime juice, chillies and coriander and finally ladle in the soup.

6.    Check seasoning – it should be rich, salty, sour and hot.