Galangal Coconut Soup

Galangal Coconut Soup

Galangal Coconut Soup

Course: Soup
Keyword: galangal, lemongrass
Author: Reni Erskine


  • 14 oz chicken stock
  • 14 oz coconut milk unsweetened
  • 7 slices galangal
  • 3 stalks lemongrass cut into 1” slices & bruised
  • 4 Kaffir lime leaves, shredded if available
  • Himalayan pink salt to taste
  • Optional: 1 small sweet potato, cut in half lengthwise, then cut into ¼ inch slices * See Note
  • Optional: 1 c white mushrooms, cut into ¼ inch slices * See Note
  • Fresh squeezed lime juice
  • Fresh cilantro leaves


  • Combine stock, coconut milk, galangal, lemongrass, kaffir leaves, salt, and any optional ingredients in a saucepan. Bring to a gentle simmer and cook for about 15 minutes and, if used, until sweet potatoes and mushrooms are tender.
  • Traditionally, the herbs galangal and lemongrass are not removed when served. Since they are not to be eaten, so you may choose to remove them before serving.
  • Add lime juice to taste. Add Cilantro leaves just before serving.


Note: Add as many or few sliced mushrooms and potatoes as you would like, depending on if you prefer thick or thin soup. 

Memphis Herb Society


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