Recipe of the Week
Chicken with galanga in coconut milk soup
Courtesy of
John Silveira

This excellent recipe requires a few unusual ingredients. You should be able to find them at any Asian market though, and it is well worth the trouble. (Coconut milk is NOT the juice from a fresh coconut. It comes canned.) Those who do not care for “spicy” food should substitute mild chilies for some or all of the hot ones and leave out the chili pepper flakes. Also, I have made this using powdered galanga instead of fresh with excellent results.
— Oliver Del Signore


6 oz. Chicken, dark meat, thinly sliced
10 oz. Coconut milk (shake can well before opening)
10 oz. Chicken stock
1/2 cup young Galanga, thinly sliced
2 fresh, hot Chili peppers
1 stem Lemon Grass, cut into 1-1/2″ lengths and pounded
4 Kaffir lime leaves

3 oz. sliced mushrooms
1 Tbsp. peanut (or other) oil
1-1/2 Tbsp. Shrimp paste
1-1/2 Tbsp. Fish sauce
1-1/2 tsp. Sugar
1 Tbsp. Lime juice (or Lemon juice)
1/4 tsp. Dried chili pepper flakes (or to taste)
1 Tbsp fresh Cilantro leaves (or to taste), coarsely chopped


Smoosh the chili peppers (smack with a mallet or or other implement to partially squash, but not pulverize), then fry in the oil until cooked.

In a soup pot, heat coconut milk with chicken stock over medium heat and bring to a boil. Add galanga, lemon grass, smooshed chilies, lime leaves and continue to boil for a few minutes. Add shrimp paste, fish sauce, sugar, lime juice and pepper flakes. Stir to mix. Drop chicken pieces one at a time into the broth. Do not stir until chicken is cooked. When chicken is done, stir in sliced mushrooms and removed from heat. Sprinkle with cilantro.

Serves 2.

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