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  • Chicken stock with galanga

Recept time 70 min.
Recept time 5
Recept time Saucepan

How about enjoying a clear stock? This chicken stock gets a nice Asian flavour by adding galangal. A light and refreshing flavour, ideal if you are looking for a light meal.


  • 75 g EAT ME galanga (in 2 pieces)
  • 1 leek
  • 1 red bell pepper
  • 6 mushrooms
  • 5 stalks of celery including the leaves
  • 350 g chicken fillet
  • 3 chicken stock cubes

Let's get to work

  1. Peel the galanga. Boil the chicken fillet in 1½ litres of cold water together with 1 piece of galangal of 35 gram. Turn the heat down immediately when the water boils.
  2. Leave the chicken fillet and the galangal for 30 minutes, remove the chicken and put aside.
  3. Leave the galanga to steep for another 15 minutes. Use a fine sieve to sieve the stock. Leave the stock on a low heat and season with the chicken stock cubes.
  4. Grate the second galanga. Cut the mushrooms in slices and the leeks in rings. Rinse the leek.
  5. Wash the bell pepper and remove the seeds. Cut in small pieces. Tear the leaves of the celery and chop these finely.
  6. Tear the cold cooked chicken fillet so you get long shreds.
  7. Place the mushroom pieces, bell pepper, celery and the grated galanga into deep plates.
  8. Pour the hot chicken stock over it. Leave it for 3 minutes before you serve the soup.

More recipes with galanga

Galanga thee
Galanga tea
Thaise curry met galanga
Thai curry with galanga
Galanga thee
Galanga tea
Thaise curry met galanga
Thai curry with galanga

Read more about the used products

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