Fantastic recipe! I used it for my first foray into Thai food, and it turned out better than expected. I followed other reviewers' suggestions (increase coconut milk, replace water with chicken stock, reduce fish sauce and chili pepper) and the result was a delicious, creamy, savory soup that was even better than the tom ka gai I've had in restaurants.
I couldn't find fresh lemon grass, so had to use dry. I solved the inedibility problem by putting it in a tea ball and boiling that with the soup. Probably didn't flavor it as much as it would have loose, but I experimentally tasted a leaf when it was done, and previous reviewers were right - it's tough and yucky; not something you want in your soup.
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Fantastic recipe! I used it for my first foray into Thai food, and it turned out better than...