Reviewed: Oct. 11, 2011

I made this last night with no substitutions (other than ginger powder instead of fresh). I added a little more chicken, but that's it. I wasn't wowed, but my husband loved it! Next time I would reduce the water and add more coconut milk so it is creamier. I would also add some lime juice at the end.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cohenlam

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Reviewed: Aug. 30, 2011

This was really good! The only ingredient I did not have was the fish sauce. I also made this with pork instead of chicken. I will definitely be making this again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Marieclaire0924

Cooking Level: Intermediate

Reviewed: Jun. 6, 2011

Fantastic! This soup is both mine and my boyfriends favorite soup EVER. I substituted the bok choy for one red bell pepper, and 2 cups mushrooms. Also I left out the fish sauce, and used regular oil both due to allergies... Still turned out perfect! Just like at a Thai restaurant. Season with lemon juice to taste!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Tylar Wagner

Reviewed: May 27, 2011

This may not be perfectly authentic, but I was fairly pleased with the result. The instructions to cook chicken breast for a half hour after it's basically fully cooked in the pan, though, can only result in a tough piece of chicken. So I think I would change the order..first cook the spices, then the veg, then add the liquid and *then* toss in the chicken. I made some substitutions here because I didn't have everything the recipe called for. So I'm rating this more for the method than the specific flavor of the exact combo of ingredients. I took off one star for the tough chicken. We served ours with Quinoa, which was interesting but maybe not the most successful. I also did not have lemongrass, which I think would have been lovely. But this method is a great use of bok choy, it goes very well with the coconut milk and fish sauce and ginger.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

shris

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 25, 2011

Followed this recipe for the most part-- doubled it. I didn't buy Bok Choy because I had a head of green cabbage, so I shredded about 1/2- 3/4 cup and added it. Also added approx 2 cups of uncooked prawns. I added gralic chili paste to my soup, as well as a big spoonful of Tom ka Gai soup base. As a side, I cooked a pot of jasmine BROWN rice, adding 1T. Costco chicken base in the jar. Ground up roasted peanuts to serve on top of the cooked rice. My sweetie put a big scoop of peanut-topped rice in his bowl then ladled the soup on top. I added a squeeze of a meyer's lemon to my bowl and an additional scant of the garlic-chili paste. Both tasted excellent. My honey's was nuttier! As for the cabbage, it tasted fine in our soup, but I would def use the Bok Choy from now on for a more authentic flavor and texture. I felt like the shredded cabbage just wasn't right for this soup, and I don't think chopped cabbage is either. =)

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

HelloLori

Reviewed: Nov. 22, 2010

I have made this soup many times and it is a big hit with my picky husband. I gave 4 starts only because I do change a few things. I couldnt find lemon grass the 1st time so I used just a little lemon juice and insted of chicken breast I use ground turkey sausage and a shalot insted of onion because it is not as stong. I do use a whole good, full head of bok choy and like the picture I cook a pot of jasimine rice as a filler.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

beccar16

Cooking Level: Intermediate

Home Town: Granbury, Texas, USA

Living In: Portland, Texas, USA

Reviewed: Sep. 24, 2010

I didn't have bok choy or fish sauce, but I used spinach and it was great. I ended up also adding a lot of lime and some lime zest to it at the end to get it to the flavor I remember from my hometown's thai restaurant. I followed the suggestion of other reviewers to use chicken broth. It was nummy!! We served it with rice noodles to try something a little different.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Brandy

Cooking Level: Intermediate

Home Town: Glendora, California, USA

Living In: Wilsonville, Oregon, USA

Reviewed: Jun. 30, 2010

We love Thai, and this is one of the better Tom Ka's I have tasted. Easy to make... Thanks for the recipe!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

dbattung

Cooking Level: Intermediate

Reviewed: Apr. 11, 2010

Really fast, easy, and delicious!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

KidBlink

Reviewed: Apr. 8, 2010

I combined this recipe with a few others I found online. Most notably, I added the Bok Choy last, otherwise it seemed overcooked. Great base recipe. I love this soup!

Was this review helpful? [ YES ]
11 users found this review helpful