Reviewed: Aug. 23, 2009

I tweaked the recipe a bit to make it more authentic... Get galangal instead of ginger root, very different taste. And instead of "Chopped" lemon grass, I cut it in 2-inch sections and use the back of the knife to chop it, so that it is intact on the outside but broken on the inside, this way it's also easier to fish out later. Instead of Bok Choy I added mushrooms and some fresh jumbo shrimps. The result is better than the ones I've had in a Thai restaurant. Thanks for posting this recipe!!

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BienManger

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Reviewed: Jul. 23, 2009

I'm giving this a 4 right now, although it has potential to be a 5. I made some changes as follows: used 5 thick slices of galangal and no ginger, plus I had to use that lemongrass paste as I couldn't find any fresh lemongrass. I wasn't able to add any kaffir lime leaves either, so I squeezed in the juice of one lime that was lurking in the bottom of my vegetable drawer. I used 1.5 tsp red pepper, corn cut off one lone corn cob (also lurking in vegetable drawer!), and two chicken breasts....everything else I did as stated in the recipe. Chicken broth would have been nice...lime leaves are a must have. I'll try it again.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Apr. 3, 2009

I changed this recipe a bit but it was really good and is a great idea for a meal! :)

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okinawan cook

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Reviewed: Mar. 24, 2009

My boyfriend and I loved this soup! The only problem I had was I addded extra coconut milk (per suggestions) but not enough chicken broth. It became rather thick, so it was less a soup. It was so delicious though!

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Jenny

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 18, 2009

This soup was very good. I made it exactly as it said

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CALIFORNIASWEETS

Cooking Level: Intermediate

Home Town: Granite Bay, California, USA

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Reviewed: Feb. 11, 2009

HOLD BACK ON THE RED PEPPER! This was an okay recipe but way too much pepper. It really ruined my soup. I would also recommend adding part chicken broth instead of one of the cups of water and a pinch of lime.

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Jonathan

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Reviewed: Feb. 6, 2009

I have to write a review based on the first reviewer who writes about making real tom ka gai. I have to say this was the first tom ka gai recipe I made a long time ago. Out of curiosity I researched it online and found this recipe wasn't very authentic, but I REALLY love it. Here are the changes I have made to make it a little more authentic, but you still keep the essence of a GREAT receipe I use less water and more coconut milk, usually 4 cans. I add kefir lime leaves. I don't use galanga, I use ginger, but this is a personal preference. I don't care for galaga, but I love ginger. I also use baby bok choy instead of regular, another personal preference. Also, be liberal with the spices, and the fish sauce! I usually will do rounded measurements of them spices. I keep the rest of the ingrediants the same, also I usually double the recipe, and the amounts I've given are based on that. I have had this soup at the best Thai restaurant in the city I live in, and I think that the alterations I have made to this recipe make min better. P.S. This is my FAVORITE soup!!!

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Nicole

Cooking Level: Professional

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Reviewed: Jan. 4, 2009

I've been following this recipe for the past few years and have always had success. I use shrimp instead of chicken, because it tastes more like the one we get at the local restaurant. Also, I can do without the bok choy, but it doesn't ruin the flavor too much. I agree with the other review that a squeeze of lime in the soup at the end really brings out the flavors.

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TheMrs

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jan. 3, 2009

I love coconut soup. I made this last night and what a big disappointment. I will not try this recipe again.

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al

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 15, 2008

I love this soup. This is the first time I tried making it on my own and it came out great!

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sharon

Cooking Level: Beginning

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Reviewed: Nov. 19, 2008

Really wanted this to be a hit since it's my boyfriends favorite, but unfortunately it wasn't. I'm a veg so I didn't try it, but he mentioned that it didn't taste like Tom Ka Gai.

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Smileigh

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Reviewed: Nov. 19, 2008

Awesome!!

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Michelle

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

MAN!!! I did not care for the smell or taste. Everything was looking and smelling good untill I added the fish sauce. What a waste of good ingredients.

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mandee

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Aug. 20, 2008

This turned out extremely good! I could have licked the bowl.

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y_chromosome

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Reviewed: Jun. 6, 2008

It makes a great base soup for adding many types of veges and seafood. Loved it!

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richard99

Cooking Level: Expert

Home Town: Hebron, Kentucky, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 3, 2008

This was a fantastic soup! The lemon grass was a little hard to find but I did find it. Like others have stated I cut it into 2 inch pieces, bruised it, and then removed when finished as you can't digest it. I will definitely make this again. My wife loved it too.

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bmcdearis

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Mar. 28, 2008

not bad, but lacks robust taste and is not like real Thai.

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MICHEMAR

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 17, 2008

This recipe is SOO good. It's usually all gone by the end of the day. I took a couple suggestions and it turned out wonderful. I've made this recipe about 5 times. First off DON'T add more that 1 cup of chicken broth, thats wayyyy too much and far more salt than necessary. I used 3 cups of water and 1 cup of reduced fat chicken broth. The flavor was just awesome. Also ADD MUSHROOMS! They blend with the flavor so well and really add something special to the recipe. I used a combination of white and brown. We also used 3 small chicken breasts, more to chomp on :D If you don't have peanut oil just add 1 tsp peanut butter to the oil you have. With these modifications I find it to be perfect, best soup I have ever tasted. Don't skimp on the ginger its fantastic! Great recipe I highly HIGHLY recommend.

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Mei-Mei

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Reviewed: Jan. 28, 2008

November 2006. I followed the recipe (which I don't usually do) and thought this was absolutely awesome. I'll consider some of the suggestions the next time, but probably won't deviate too much. It's been cold in Seattle but this really warmed things up!

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