Reviewed: Feb. 19, 2007

Absolutely delicious, I loved this recipe. I followed the recipe except for using chicken stock instead of water and regular coconut milk instead of lite. I also added noodles and cut the amount of fish sauce in half as I'm not a fan. Be careful not to cut the lemongrass into really small chunks as you'll only have to fish them out again! Anyway this dish was really nice and my I'm going to make this a regular dish! Definitely make more than you think you'll need as it goes really fast!!

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kamcauliffe

Cooking Level: Intermediate

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Feb. 18, 2007

I served this with Chicken Satay and Peanut Butter noodles. My husband said this is the best meal I have ever cooked. It was delicious! I also got to impress some of my friends with this recipe.

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Neha & Anu

Cooking Level: Intermediate

Living In: Horseheads, New York, USA

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Reviewed: Feb. 14, 2007

Excellent!! I love this!! i can never have enough of this! don't get put off by the smell of the fish sauce, once it's in the soup it tastes great

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ISMA

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Reviewed: Jan. 14, 2007

My husband four children and I are BIG fans of Thai food in general, but after relocating to a small town in the Blue Ridge Mountains have been missing that good Thai food we had been used to. I gave this recipe a try last night for an "Asian potluck" It was a MAJOR hit, and the whole family called it a "keeper" Next time I think I will half the cumin since we are not big on it, and increase the lemon grass a bit. hint: I wasnt able to find fresh lemon grass in the supermarket, but found it in a tube in the refridgerator section of my supermarket, actually where the produce is.

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AJFOOTE

Cooking Level: Expert

Home Town: Canoga Park, California, USA

Living In: Boone, North Carolina, USA

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Reviewed: Dec. 14, 2006

second time i've made this... gives the house a great aroma! i used chicken stock instead of water and doubled the onion. it's amazing with rice. very easy work considering the delicious end result

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katie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 12, 2006

Almost perfect. It is probably fine with the gingerroot but should really have galanga instead to taste authentic - just remember to remove before eating. Wonderful aroma!

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SPUDDYSMOM

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Reviewed: Dec. 10, 2006

Great recipe. I use chicken stock in place of the water, and i ease up a bit on the fish sauce. Plus I add shrimp. I love this recipe. It's the ultimate comfort soup... Thank you so much for the recipe.

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Ms. Sugar & Spice

Cooking Level: Expert

Home Town: Longview, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 4, 2006

To make it more authentic I omit the ginger onion, cumin and the bok choy. I added galanga (similar looking to ginger, sold as dry and fresh mushroom and a tablespoon of thai roasted chili paste. {prik pow}and squuze fresh lime juice before serving. I guaranteed that it will be great.

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MIXCHIC03

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Reviewed: Nov. 3, 2006

Wow!!! Don't be shy of the fish sauce...it added a lot of flavor! I made this recipe without the chicken and instead grilled some shrimp for the top (I had a vegitarian friend over). I also added jullianed carrots and thin rice noodles. Awesome!!!

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Jamie

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Reviewed: Oct. 19, 2006

Yum... I have been looking for a soup recipe like this since I have become obsessed with Noodles Restaurants "Thai Curry Soup". I too made some modifications... used chicken broth instead of water for starters plus one can of lite coconut milk. For veggies added shredded carrots, exotic mushroom medley, bok choy, green peppers, and lots of cilantro. Sauteed chicken with veggies, peanut oil, spices, garlic, shredded ginger. Used regular lemon grass stalks... scored them and dropped in the cooking soup for flavor (to be removed later). Instead of red pepper added about a teaspoon of spicy green Thai curry paste and also 1 tsp fish sauce. Finally to bring the coconut flavor to life I added 2 tsps. of sugar. YUM! Next time I will add sugar snap peas. It was so good I didn't even need to add noodles like I had originally planned.

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Sojourner

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Reviewed: Oct. 18, 2006

Five stars as long as you use chicken stock instead of water. Also, I bought a rotisserie chicken from the gocery store and just pulled the meat from it. I used a whole can (14 oz)of lite coconut milk rather than the heavy milk.

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Meg E.

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Reviewed: Sep. 13, 2006

Wow, I've never had any kind of Tom Ka Gai but I loved it! I skimmed reviews and subbed the water with 2 cans of chicken broth and 1 can of lite coconut milk but didn't catch the part about the lemon grass and was stuck picking little hard pieces out of my soup! Wish the recipe would've eluded to that... Might reduce the red pepper if making this for others, I doubt any of my friends or family would be able to tolerate the heat... Fish sauce simmers to a much more tolerable smell/taste so wouldn't change the amount as others have mentioned. Thanks for the wonderful recipe!

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ELLENEJ22

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Reviewed: Sep. 2, 2006

I should have followed others suggestions. It tasted extremely spicy. I only added 1.5 tsp rather than 2, and it was so hot. I followed it to a T and it just was so bland, then overly hot. Next time I will follow others suggestoins and use more coconut milk and broth. It is not good as is. I think it also needs more lemon grass. I have had this at a Thai restaurant here in PDX and I recall the lemon flavor coming through well and this one just didn't. Follow other suggestions below.

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naedwards

Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

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Reviewed: Jul. 19, 2006

love to make this soup

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debra's child

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2006

Although this was not a personal favorite for me (since I'm not a fan of Thai food) my dad, who has tried this type of dish when overseas in the navy, said it was very good and authentic. It was too strong for me and I probably won't make it again, that is, unless one of my Thai-food loving friends or family members asks me to.

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DVINEGRACE83

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 6, 2006

This soup is amazing. I've always loved Thai food but especially recipies with coconut milk. I also substituted the chicken with shrimp and the bok choy with spinach and was wonderful. This is a very authentic flavored dish.

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JANETVONG

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2006

OH BOY YUMMMMM!!!

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JOHNNJEN

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Reviewed: May 24, 2006

Really nice soup! I might use a bit less fish sauce next time, but this was a great soup, and a good thing too as my other dishes were not so good:(

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EmilyP

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada

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Reviewed: May 17, 2006

This is close to the one I had in a famous Thai restaurant in CA, the flavors are powerful and excellent, as soon you put it in your mouth it explodes. SOOOOOOOOOOOOOOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This soup gets a 5 STAR RATING *****!!!!!!!!!!!!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: May 15, 2006

This is a wonderfully different soup. I've never had it before and wanted to try it. I made a few additions and changes. I added rice noodles, shrimp instead of chicken, shredded coconut, and chile sauce. I couldn't find lemon grass, so i just used the juice from half a lemon and added more bok choy. I also used low fat coconut milk. Thanks so much for this delicious recipe.

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