Reviewed: Apr. 29, 2006

This soup turned out awesome! I used jarred lemon grass, and kept them in large pieces so that I could fish them out later. I also used mushrooms instead of chicken, and 2 green onion stalks instead of regular onion. Instead of 4 cups of water I used 2 cups chicken broth and an extra 14 oz can of coconut milk. I left out the cilantro as well. As others said, this recipe is very forgiving and will taste great with the addition of any vegetables.

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SABINAH

Cooking Level: Expert

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Reviewed: Mar. 26, 2006

Absolutely delicious, but I recommend adding the garlic with the bok choi instead of with the spices, as it can burn.

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jools

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Reviewed: Mar. 22, 2006

I loved this soup! I followed some of the other reviewers suggestions, and substituted chicken broth and more coconut milk for the water. I also used just 3 tbs. of fish sauce, and 1 1/2 tbs. red chili pepper. I used baby bok choy, and added mushrooms and bamboo shoots. I'll definitely make this again, only next time I'll use all of the chili pepper and fish sauce.

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Olivia79

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 26, 2006

Success! I followed the general consensus and subsituted two cups of chicken broth and an extra can of coconut milk in for the water. I used spinach instead of bok choy and added mushrooms, peppers and bamboo shoots. I also added some lime leaves, which need to be fished out at the end the same as bay leaves. Overall it was very good. The recipe is very forgiving and leaves the door open for personal tweaking. I only had a tspn of red pepper, but will definitely try more next time. It wasn't spicey enough for my liking. A note on the lemon grass - I only had one shoot which resulted in four 1-1 1/2 inch pieces and that was more than enough for flavour once they were scored. Will definitely try again.

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dannnielle

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2006

So good! The taste is really authentic. I substituted galanga root (I had it on hand) for the ginger and soaked the sliced chicken in lime juice for a couple of minutes before I put it in. I also added cooked shrimp (just 10 or so little ones) and 1 tsp lime zest before the 30 minute simmer. Following other reviewers advice, I used 1.5 TB of red pepper, substituted one cup of chicken broth for one of the cups of water, reduced the fish sauce amount to 3 TB, and added the cilantro just before serving instead of during cooking. It was perfect. I also used "light" coconut milk to cut down on fat and it was fine- maybe not as thick/creamy as the real deal but still good. This was great the next day, too, and disappeared quickly.

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Kimber B.

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Reviewed: Feb. 23, 2006

Delicious! I followed other reviewer's advice and used two cans of coconut milk (about 30 oz) and 1 cup chicken broth instead of water. For the vegetables I used sui choy/napa because I find it really soaks up the flavour well, mushrooms and canned bamboo shoots. I also cut the fish sauce (too salty) down to 3 1/2 tbs and the chili powder to 1 1/2 tsp. Really tasty over rice or vermicilli!

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foo

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 21, 2006

this recipe is so good, i'm looking it up for the third time. don't chop the lemongrass too small because you will want to remove it before serving. also, use fresh lemongrass, the dried has very little flavor. great recipe and as soothing as classic chicken noodle

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DEBAGEEB

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Reviewed: Feb. 17, 2006

Our local Thai restaurant serves this soup, and I absolutely love it. I used this recipe as a base because my grocery did not have lemon grass, so I substituted 1/2 juiced lemon and sliced shallots. I also could not find fish sauce, but oyster sauce worked just as well. I also added 1/2 tsp curry and 1/4 tsp ground red pepper (we like it spicy!). This is undoubtedly a better soup than I have been paying $5.75 for! Thanks for the great recipe!

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skeller311

Cooking Level: Expert

Home Town: Maryville, Tennessee, USA

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Reviewed: Jan. 9, 2006

I'd definitely half the fish sauce and crushed red pepper. I'd also double the amount of coconut milk, for a more creamy base.

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DUCKCRAZED

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Reviewed: Jan. 5, 2006

Awesome soup! Taste just like the restaurants! The only thing I did differently was that I added mushrooms, and extra chili flakes.

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Chan Can Cook

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Reviewed: Jan. 1, 2006

This is obviously just my opinion. I am NOT comparing this to a Tom Ka Gai soup (or whatever the real/ original name is) since I HAVE NO IDEA what the real soup tastes like - I am just an average american cook. With that said - the fish sauce was so nasty that I, nor my family, could eat this. The taste of the fish sauce was just not right. Plus the red pepper called for was waaaaay to much. Again - maybe this tastes like the real thing...I don't know....I just know I did not like it.

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MDROUILL

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Reviewed: Dec. 12, 2005

As good as at my favorite Thai restaraunt.

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BEARROBB

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Dec. 12, 2005

This had so much flavor and was excellent. However, we used 2 tbsp of crushed red pepper flakes, and it was SOOO spicy! Too spicy to even eat, which was a bummer because it smelled so good! So.. I would be careful how much spice you add. We also added extra lemongrass which I think made it taste even better, and used red bell peppers and mushrooms instead of chicken. We also replaced half of the water with chicken broth and used lite coconut milk.

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Dec. 7, 2005

This was all right. I was expecting something more similar to the soup our Thai restaurant serves, but this really didn't taste like it at all. If I make it again, I think I'll omit the onions. They really didn't do anything for the soup.

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LKHAMFF

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Reviewed: Dec. 2, 2005

This was better even than I expected. I put only 1 t crushed red pepper in the soup and it was flavorful, but not too hot. We loved it.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Nov. 28, 2005

Fabulous recipe! This has become a staple in my house. Thanks!

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NatGo

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 20, 2005

Wonderful! I added more veggies(whole head of boc choy,mushrooms, snow peas, carrots) a can of chicken broth to accomodate all the veggies, another 1/2 can of lite coconut milk, and a tiny bit of red thai curry. I am SO happy to be able to have this at home!

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LAURAEBK

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Reviewed: Nov. 12, 2005

Yippee!! My guy mentioned that he loves "lemon grass soup" so I found this recipe. I can't wait for him to get home from work and try this! I had to use dried lemon grass (wimpy grocery store) but it tastes great! I doubled the garlic (I always do), added shrimp along with the chicken, and chicken broth (instead of water). I kept it low carb without rice or noodles. OMG this is the bomb! It screams with flavor! Thanks for posting this EXCELLENT recipe!

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echomoon

Cooking Level: Expert

Home Town: Cando, North Dakota, USA

Living In: Antioch, California, USA

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Reviewed: Nov. 10, 2005

WOW! Spicy! I made this last night for my husband. He is from Cambodia and my family from Germany and we live in the USA! We both thought that it was a little bit too spicy maybe just add 1 tsp. of crushed red pepper next time instead of 2. But over all the flaver was outstanding! I have never had this dish before I made it last night and I will be making it again. Thank you for your recipe.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Nov. 3, 2005

I tried this wanting to match the same which I had in a Thai Restaurant in Australia, and it matched it to a tee. It was v. tasty. We loved it! [I did add more chillies though..]

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Jacki Warbiany

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Adrienne's Tom Ka Gai

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